Besan ki Sabji | Besan Dumpling Curry

Step 1: Prepare the Watan (Masala Paste)

Heat a pan and add 1/2 cup of grated dry coconut. Roast it on low flame until its color changes to light brown. Then add 1 medium-sized sliced onion and 1 tablespoon of oil. Sauté until the onion is also light brown. Add 1 medium chopped tomato and salt to taste, cooking until the tomato softens. Turn off the heat and let the mixture cool completely.

Step 2: Grind the Watan

Once the roasted mixture is cool, transfer it to a mixer jar. Add a handful of fresh coriander leaves. Add a little water as needed and grind everything into a fine, smooth paste. Set aside.

Step 3: Prepare the Besan Dough for Dumplings

In a bowl, take 3 large tablespoons of besan (gram flour). Add salt to taste, a little garam masala, 1/4 teaspoon of Bedgi Mirchi powder (for color), a pinch of turmeric powder, a little cumin powder, and 1 tablespoon of oil. Mix all the ingredients well, rubbing them with your hands until combined.

Step 4: Knead and Rest the Dough

Gradually add about 4-5 tablespoons of water to the besan mixture, kneading it into a stiff dough. Ensure the dough is firm and not too sticky. Form it into a ball, cover it, and let it rest for at least 10 minutes to allow the besan to absorb moisture and become pliable.

Step 5: Shape and Fry Besan Dumplings

After resting, gently knead the dough again. Break off small, irregular pieces from the dough. You can give them rough shapes, no need for perfect rounds. Heat 5 tablespoons of oil in a pan. Once the oil is medium-hot, add the besan pieces. Fry on low heat for the first minute, then increase the heat to medium. Continue frying, turning occasionally, until the pieces are golden brown and crispy. Remove them from the oil and set aside.

Step 6: Prepare the Curry Base

Remove excess oil from the pan, leaving about 2-3 tablespoons. Add whole spices like cloves, green cardamom, star anise, cinnamon, bay leaf, black cardamom, and mace. Add a few curry leaves. Then add 1 tablespoon of ginger-garlic-cumin paste and sauté until fragrant on low heat. Add 1 teaspoon of cumin powder, 1.5 teaspoons of mutton masala, 1/2 teaspoon of spicy red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of Bedgi Mirchi powder (for color), and 1 teaspoon of coriander powder. Sauté all the dry spices on low heat until the oil separates from the masala.

Step 7: Cook the Gravy

Once the spices are well sautéed and oil separates, add 1/4 teaspoon of asafoetida. Immediately add the prepared watan (masala paste) to the pan. Mix well and sauté until the watan releases oil, indicating it's cooked. Add 1/2 glass of water, mix, and bring to a boil on high heat until oil separates again. Then, add 2.5 glasses of hot water to create the gravy. Hot water helps in maintaining the gravy's color and brings it to a boil faster.

Step 8: Simmer the Curry with Dumplings

Once the gravy comes to a boil, add the fried besan dumplings to the pan. Immediately reduce the heat to low, cover the pan with a lid, and let it simmer for about 12-15 minutes. This allows the gravy to thicken and the besan dumplings to become soft and absorb the flavors. After simmering, the gravy will have thickened, and the dumplings will be tender. Garnish with finely chopped coriander leaves before serving.

Step 9: Serve the Besan Dumpling Curry

Turn off the gas. The Besan Dumpling Curry is now ready to be served. You will notice a rich color and a good layer of oil (tarri) on top. Serve hot with rice, jowar bhakri, or bajra bhakri for a delicious and satisfying meal.

• Roast dry coconut until light brown for best flavor.

• Add salt to tomatoes while sautéing to help them cook faster and become soft.

• Knead the besan dough stiffly, adding water gradually to avoid making it too thin.

• Fry besan pieces on low to medium heat until they are cooked through and crispy.

• Use hot water for the gravy to achieve a better color and bring it to a boil quickly.

• Adjust the spice levels according to your preference.

• This curry tastes excellent with jowar (sorghum) or bajra (pearl millet) bhakri (flatbread).