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If you want a change from everyday vegetable curry, this Besan Ki Sabji pairs soft steamed gram-flour wadi with a spiced curd gravy and a finishing tadka of ajwain, kalonji and sesame. Hindustan Times attributes the recipe to Chef Ranveer Brar and suggests serving it hot with chapati. The publication notes that its report is based on user-generated social-media content and that it has not independently verified the claims or endorsed them.
What makes this besan curry different?
The curry has three distinct elements: steamed besan wadi for a soft, dumpling-like bite; curd seasoned with ginger, chillies and spices for the gravy; and a separate seed tadka added at the end. The method makes the wadi first, then simmers it briefly in the gravy so it can take on some of the flavour.
Hindustan Times reports an estimated 10 minutes of preparation, 25–30 minutes of cooking and a yield of 2–4 servings. These are the publication’s recipe estimates, not independently tested results.
Ingredients
For the besan wadi
- ½ cup beaten curd
- ½ teaspoon turmeric
- ½ teaspoon Degi red chilli powder
- A pinch of hing (asafoetida)
- 1 cup gram flour (besan)
- Salt, to taste
- 1 teaspoon oil
For the curd mixture
- 2 cups beaten curd
- 1 teaspoon ghee
- Salt, to taste
- 2 green chillies, chopped
- 1-inch piece of ginger, chopped
- 1 teaspoon turmeric
- ½ teaspoon Degi red chilli powder
- A pinch of hing
- 1½ tablespoons coriander powder
- 1 teaspoon besan
For the gravy
- 2 teaspoons ghee
- ¼ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon fennel seeds (saunf)
- 2–3 dried red chillies
- A pinch of hing
- The prepared curd mixture
- 1½ cups water
- The prepared wadi
For the finishing tadka
- 1 teaspoon oil
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon onion seeds (kalonji)
- ¼ teaspoon white sesame
- A pinch of Degi chilli powder
- Fresh mint, for garnish
How to make Besan Ki Sabji
- Make the wadi batter: Mix the ½ cup curd, turmeric, Degi chilli powder, hing, besan and salt until smooth. Stir in the oil.
- Steam and cut the wadi: Pour the batter into a greased, heat-safe mould and steam for 10–12 minutes. Let it cool, then cut it into pieces.
- Prepare the curd mixture: Combine the 2 cups beaten curd, ghee, salt, green chillies, ginger, turmeric, Degi chilli powder, hing, coriander powder and 1 teaspoon besan.
- Temper the gravy spices: Heat 2 teaspoons ghee in a pan. Add the fenugreek, cumin, fennel and dried red chillies; add a pinch of hing.
- Cook the curd gravy: Add the prepared curd mixture and stir over medium heat. Pour in 1½ cups water, cover and cook until the gravy boils.
- Simmer with the wadi: Add the wadi pieces, cover the pan and simmer on low heat for 3–4 minutes.
- Finish with tadka: Heat 1 teaspoon oil separately. Add ajwain, kalonji and sesame; let the seeds splutter, then add a pinch of Degi chilli powder. Pour the tempering over the curry and garnish with fresh mint.
Serving and texture tips
Serve the curry hot with chapati, as Hindustan Times suggests. Cool the steamed wadi before cutting it, and handle the curd gravy with steady stirring when you add the mixture to the pan. The recipe gives no further temperature or curd-handling instructions, so keep the heat moderate while stirring rather than letting the mixture sit undisturbed.
#1 Best Overall
- TAJ Gourmet Foods provides the best of quality. We stand behind our product when it comes to quality and satisfaction.
- Besan Flour is made from Chana dal or ground chickpeas. Chickpea flour, garbanzo flour or besan
- Staple ingredient in the subcontinental region of Asia.
- Extremely healthy alternative to all purpose flour
- hickpea flour is high in protein, fibre and micronutrients, while being low in carbohydrates and calories.
The method calls for a greased mould and a way to steam it; it does not require a specialized mould. Use a heat-safe vessel that fits your steamer.
Quick Recap
Best Value
- TAJ Gourmet Foods provides the best of quality. We stand behind our product when it comes to quality and satisfaction.
Rank #4
- Certified USDA Organic Besan Flour made from Organic Chickpea Chana Beans grown in India
- All Natural, No Artificial Colors, Flavors or Preservatives
- Better nutrients - rich in antioxidants
- Perfect for making pakoras, and other Indian dishes!
- This flour is made from lentils that are rich in natural fiber, iron, and contain many B vitamins and minerals
Rank #3
- 100% Pure Chana Dal – Fine flour, Made exclusively from high-quality split Chana Dal (family of Indian yellow chickpea). All natural with no additives or fillers.
- High in Protein & Fiber – Chana Dal is Nutrient-rich flour that supports balanced nutrition and plant-based diets.
- Gluten-Free, Cholesterol-Free & Non-GMO – A wholesome flour option suitable for gluten-sensitive diets.
- Ingerients: Split Gram (Product of India).
- Net Wt: 4 Lbs (1.8 Kg)
Rank #2
- Laxmi Freshly Milled Besan Gram Flour comes from freshly ground chickpeas or garbanzo beans and is a staple of Indian cuisine.
- Laxmi Freshly Milled Besan Gram Flour is are a staple in traditional Indian cooking and are excellent to use in: Chickpea Flour Frittatas, Gluten Free Breads, Pancakes, and Gluten Free Cakes.
- House of Spices Laxmi Freshly Milled Gram (Besan) Flour is an all natural food product that is guaranteed fresh. Our Gram Flour is of the highest quality and will be a delightful addition to any meal.
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