Probably the best thing you'll ever do with chickpea flour (Basen) - Recipe

in #ecotrain10 months ago (edited)


I was visiting my neighbour Vinay a few weeks ago, he lives with his very traditional father who also happens to be quite the cook! He made this delicious yet simple dish made almost only from chick pea flour! IT sounds very boring, but with the right spices and cooking technique, ends up being a very hearty, creamy, and filling meal that is full of protein and very vegan friendly. If you haven’t tried Indian cooking before, or even if you have of course, this is a highly recommended recipe that you can make in 20 minutes and I guarantee will put a smile on your face, and belly ;) I made this dish with Dosa, which is a flat bread like bread made with fermented rice. It has a lovely sour taste due to the lactobaccillus fermentation, and sits very well in the belly. I’m working on reducing my carbs, but you can also have this with its traditional accompaniment, wheat flour flat bread.

If you do make this, let me know how it went. It LOVE to see a photo of you eating it ;-)

Ok, so here is how I made it!

Ingredients:

  • Gram flour-50 gm(4 tbsp)
  • 1 Chopped onion
  • Green chilli and garlic (paste/crushed) 2 tsp
  • Curry leaves-5 to 7
  • Green chillis x 2
  • 2 Spring onion
  • 25 gm Asafoetida (hing)
  • 1/3 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Lemon juice
  • 1 tbsp Salt to taste or 1.5 tsp Chopped coriander leaves
  • 1 1/2 cup Water
  • 2 glass(500 ml)
  • Cooking oil-3 tbsp ( I use coconut oil for taste)

How To Make It

  1. Start by sieving the chick pea flour into a bowl and mix well with the water until it forms a smooth paste. It will thicken so it should be thinner than a pancake batter. Mix until your cat approves.



  2. Heat a pan and add the oil. Then on low heat fry the cumin seeds mustard seeds, chilli, curry leaves until the seeds turn a light brown. Add asafotedia and fry for a few seconds.

  3. Add onion and fry on medium heat until they are translucent. Add garlic and ginger and fry until cooked.



  4. Add turmeric powder and cook on a low flame for 2 minutes. Add spring onion.


  5. Add the water and cook on medium heat. It should be very liquid at this point, but will thicken up after we add the chick pea flour mixture. Cover and boil for a few minutes.



  6. Add the chick pea flour mixture and stir well. Add more water if it is too thick.

  7. Add lemon juice and salt to taste and mix well.

  8. Cover an cook on low heat for 10 minutes.



  9. Stir well and add coriander to garnish.

  10. Serve with flat-bread or dosa.

The Finished Dish!

And.. The Finished Dish!

LET ME KNOW IF YOU TRY IT!

 

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It looks delicious!

Looks very tasty indeed

We are SOOOO adding this to our Indian cooking repertoire!! We have the chapati down now, and dahl. This would be yummy with steamed veg on the side too. Asafoetida (hing) is exactly what? We STILL don't have the blinkin' curry leaf tree, but I suddenly have renewed zeal to tyy and find one in the Thai plant market. WE are ALL needing more skill in the kitchen, and to do more with less.

Our punjabi friend at Amaravati Wellness (where we go for yoga) is running a small 3 hour cooking class to make Kitcheri and chai. All of me wants to scream that I'm too busy but suddenly my heart wants to go.


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if you go to that indian supermarket in chiang mai and just ask they will have it.. its a very astringent spice, crazy stuff.. use sparingly but it a special balancer and it keeps the gassyness at bay when eating chick pea... so its kind of medicinal..

Feel free to mix in some millet flour if you have it to beef up the nutrients.. you are gonna love it with or without curry leaf!

Kitcheri is good hearty food.. vey simple.. and if you learn to make a good chai, that is a great skill to acquire ;_) xx

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Oh missed this! Bookmarking... yum! @riverflows. Don't forget we share and upvote healthy, amazing recipes like this... Xxx

Okay! Yes next time Ill tag NM.. ur right too, this dish IS Natural medicine with all the massalla and probiotics :)

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Oh yum this looks so hearty and Delicious. I use chickpea flour a lot but more to make omlette and bhaji's, I look forward to trying this.

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