Basin Ki Kadi (Sindhi Chickpea Flour Curry)

PIn it

Introduction

Basin Ki Kadi is a Sindhi chickpea flour curry that comes together in a single skillet with cumin, mustard seeds, and tomatoes. The besan (chickpea flour) toasts until golden, then blooms into a silky, spiced sauce that thickens as it simmers. Serve it hot with rice and fried potatoes for a complete, satisfying meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2

Ingredients

• Oil
• 1 tbsp cumin seeds and mustard seeds
• Curry leaves
• 4-5 pieces finely-chopped chiles
• 200 g besan (chickpea flour)
• 500 ml water
• Finely-chopped coriander leaves
• 3 average sized tomatoes, chopped
• Salt
• Red chile powder
• Turmeric

Instructions

1. Heat oil in a skillet, and add the cumin seeds, mustard seeds, curry leaves, and chiles. Fry for a few minutes.
2. Stir in the besan. Cook, stirring, until the besan turns golden.
3. Mix in the water, and continue stirring for at least 5 minutes.
4. Mix in the coriander leaves, tomatoes, salt, chili powder, and turmeric. Simmer until thick.
5. Serve hot with white rice and fried potatoes.

Variations

Adjust the heat level: Use fewer chiles or remove the seeds before chopping if you prefer a milder curry, or add an extra chile if you like more spice.

Add protein: Stir in 150 g of cooked chickpeas or white beans in step 4 to make the dish more substantial and turn it into a complete one-pot meal.

Use fresh ginger-garlic paste: Add 1 tbsp of ginger-garlic paste to the oil before frying the seeds for deeper, more savory depth.

Replace tomatoes with tomato paste: Use 2 tbsp of tomato paste mixed into the water instead of fresh tomatoes for a more concentrated flavor and smoother texture.

Add onions for sweetness: Dice and fry 1 medium onion in the oil before adding the seeds; the onions will caramelize and add natural sweetness to balance the spices.

Tips for Success

Toast the besan until it smells nutty: The golden color is your cue, but listen for the aroma shift—it signals that the raw flour taste has cooked out and won’t leave a grainy finish.

Stir constantly for the first 5 minutes after adding water: This prevents lumps from forming and helps the besan disperse evenly into a smooth base.

Simmer until visibly thick: The sauce will coat the back of a spoon and hold its shape briefly when you draw a line through it; if it’s still pourable, keep simmering.

Chop all ingredients before you start cooking: Once the oil heats, the pace quickens, and having everything prepped prevents the besan from burning while you’re chopping.

Storage and Reheating

Store the curry in an airtight container in the refrigerator for up to 3 days. The sauce will thicken further as it cools. Reheat gently on the stovetop over medium heat, stirring in a splash of water if the curry has become too thick. You can also reheat it in the microwave in 1-minute intervals, stirring between each, until warmed through. This curry does not freeze well—the besan-based sauce breaks down and becomes grainy when thawed.

FAQ

Why is my besan clumpy after I add the water?

If you didn’t stir constantly for the first few minutes or the water was added too quickly, lumps form. To fix it, pour the mixture through a fine-mesh sieve into a bowl, pressing the lumps through gently, then return it to the skillet to finish cooking.

Can I make this curry ahead of time?

Yes, you can prepare it up to the end of step 2 (after toasting the besan). Store it in a covered bowl at room temperature for up to 2 hours, then continue with step 3 when you’re ready to finish cooking.

What if I don’t have curry leaves?

Omit them—they add a subtle herbaceous note, but the curry will still be flavorful. You can substitute with a small pinch of dried thyme if you prefer a little extra aromatics, but it’s not necessary.

Is this curry spicy?

The heat comes mainly from the fresh chiles and red chile powder. With 4-5 medium chiles, it’s moderately spicy; start with 2-3 chiles and add more if you prefer more heat.