Sakvadi (Besan and Chickpeas Curry)

Sakvadi

A thick besan gravy cooked with chickpeas, sweetened with jaggery/sugar, tangy with lemon, and finished with a mustard-cumin-hing tempering.

Ingredients

• 1 bowl chickpea flour (besan) (roasted in ghee/oil first)
• 2 bowls cooked chickpeas
• 3 bowls water (added to roasted besan)
• lemon juice (add at the end)
• red chili powder
• salt
• turmeric
• jaggery (or sugar)
• garam masala
• ghee (or oil; for roasting besan)
• oil (or ghee; for roasting besan)
• mustard seeds (for tempering)
• cumin seeds (for tempering)
• asafoetida (hing) (for tempering)

Instructions

1. Roast the besan in ghee/oil, then add 3 bowls water and cook well.
2. Add the cooked chickpeas and bring to a boil.
3. Add red chili powder, salt, turmeric, and jaggery (or sugar); let it boil.
4. Add lemon juice at the end and simmer for 15 minutes on medium heat.
5. Do not cover while cooking.
6. If it sticks, cook in a non-stick or aluminium pan.

Tips

• Do not cover while cooking.
• If it sticks, use a non-stick/aluminium pan.