Authentic Besan Recipe – Onion & Tomato Curry for Poori

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Recipe – Onion & Tomato Curry for Poori

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a simple yet incredibly flavorful besan curry. It’s the kind of dish my grandmother used to make, and honestly, nothing beats a warm bowl of this with fluffy pooris. It’s comfort food at its finest, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This besan (gram flour) curry is more than just a side dish; it’s a hug in a bowl! It’s quick to make – ready in under 20 minutes – and uses ingredients you likely already have in your pantry. The combination of tangy tomatoes, spicy green chilies, and aromatic spices creates a symphony of flavors that’s simply irresistible. Plus, it’s incredibly versatile!

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 2.5 tbsp Besan flour (Gram flour) – about 125g
• 2 big onions, finely chopped
• 1 ripe tomato, chopped – about 150g
• 3 green chilies, slit
• 0.5 inch ginger, chopped
• Few curry leaves (about 15-20)
• 0.25 tsp turmeric powder
• 1 pinch asafoetida (hing)
• 1.5 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 2 cups water (480ml)
• Coriander leaves, for garnish
• Lemon juice (optional), to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Besan Flour: The heart of this dish! I prefer using a fine besan flour for a smoother texture. You can find different types – some are lighter in color, others darker. Both work, but a good quality besan will give you the best flavor.
• Regional Tempering Variations: Tempering (or tadka) is key. In South India, you might add a dried red chili to the tempering for extra heat. North Indian versions often include a pinch of red chili powder directly into the curry.
• Fresh Curry Leaves: Seriously, don’t skip these! They add such a unique, fragrant flavor. If you can grow your own, even better. Dried curry leaves just aren’t the same.
• Using Hing/Asafetida: This little pinch packs a punch! Hing aids digestion and adds a lovely savory depth. If you don’t have it, you can substitute with a tiny bit of garlic powder (about 1/4 tsp), but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, whisk together the besan flour and 2 cups of water. Make sure there are absolutely no lumps! A smooth batter is what we’re aiming for.
2. Now, chop your onion, tomato, ginger, and slit those green chilies. Having everything prepped makes the cooking process so much smoother.
3. Heat the oil in a kadai (wok) or a deep pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Let them turn golden brown – this takes just a minute or two.
4. Add the chopped onions, ginger, green chilies, and curry leaves to the pan. Sauté until the onions soften and turn translucent.
5. Next, add the chopped tomatoes and cook until they become mushy and soft. This usually takes about 5-7 minutes.
6. Pour in the besan mixture, stirring constantly to prevent any lumps from forming. Keep stirring!

7. Add the turmeric powder, asafoetida (hing), salt, and the remaining ½ cup of water. Bring the curry to a simmer and cook for 5-7 minutes, or until the raw smell of the besan disappears. If it gets too thick, add a little more water to adjust the consistency.

8. Finally, garnish with fresh coriander leaves and a squeeze of lemon juice (if you like!). Serve hot.

Expert Tips

A few little secrets to make this besan curry perfect:

• Achieving the Right Consistency: You want a curry that coats the back of a spoon, not too thick and not too runny. Add water gradually until you reach your desired consistency.
• Preventing Lumps in the Besan Curry: The key is constant stirring! Don’t walk away from the pan once you add the besan mixture. A whisk is your best friend here.
• Blooming the Spices: Letting the mustard seeds, urad dal, and chana dal sizzle in the hot oil releases their flavors, creating a more aromatic and flavorful curry.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! No changes needed.
• Gluten-Free: Besan flour is naturally gluten-free, so this dish is perfect for those with gluten sensitivities.
• Spice Level: Adjust the number of green chilies to control the heat. My friend, Priya, loves to add a pinch of red chili powder for an extra kick.
• Festival Adaptations: During Ganesh Chaturthi, my family loves to serve this with modak. It’s also a popular side dish during Diwali.

Serving Suggestions

This besan curry is incredibly versatile. Here are some of my favorite ways to enjoy it:

• Best Served With: Poori is the classic pairing! The fluffy, fried bread is perfect for soaking up the flavorful curry.
• Idli & Dosa: It’s also fantastic with South Indian staples like idli and dosa.
• Rice: In some regions, it’s enjoyed with a simple bowl of steamed rice. My mom always preferred it with rice!

Storage Instructions

Leftovers? No problem! Store the besan curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might thicken upon refrigeration, so add a splash of water when reheating.

FAQs

Got questions? I’ve got answers!

• What type of besan flour is best for this recipe? A fine besan flour will give you the smoothest texture.
• Can I make this curry ahead of time? Yes, you can! It actually tastes even better the next day as the flavors meld together.
• How do I adjust the spice level? Simply add more or fewer green chilies.
• What can I substitute for asafoetida (hing)? A tiny bit of garlic powder (about 1/4 tsp) can be used as a substitute, but it won’t have the same unique flavor.
• Can I use a different oil for tempering? Yes, you can use any cooking oil with a high smoke point, such as vegetable oil or sunflower oil.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine to your kitchen.