How To Make Double Pyaaz Ka Besan - Besan Ki Sabji

This is a spicy Indian curry is made with two types of onions, gram flour, and spices. This goes well with any type of rice, roti or paratha.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-double-pyaaz-ka-besan-besan-ki-sabji-video-recipe/

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RECIPE INGREDIENTS

» For Double Pyaaz Ka Besan:

• 4 tablespoon cooking oil
• 1 cup gram flour (sesan)
• 2 medium sized onions, sliced
• 1/4 cup spring onions, chopped
• 2 small green chilies, chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafetida (hing)
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoon red chili powder, or to taste
• 2 teaspoons coriander powder
• 3 + 1 cups boiling hot water

» For serving:

• Cilantro (coriander) leaves and spring onions for garnishing
• Lemon wedges

RECIPE INSTRUCTIONS

» How To Make Double Pyaaz Ka Besan:

1. Heat 4 tablespoons oil in a pan. When the oil is hot enough add asafetida, cumin seeds, and mustard seeds.
2. When the seeds start to crackle add sliced onions and sauté for 3-4 minutes or till the onions are slightly golden brown.
3. Now add chopped spring onions, chopped green chilies and sauté for another 3 minutes.
4. Add besan and roast with onions for 3-4 minutes.
5. Now add coriander powder, red chili powder, salt and mix well.
6. Now slowly add 3 cups of boiled water and keep stirring constantly.
7. When the mixture turns slightly thick then add turmeric powder and 1 cup of boiling hot water.
8. Keep stirring consistently to avoid any lumps.
9. Turn the heat to medium-low. Cover and cook this besan for 7-8 minutes. Stir occasionally.
10. Uncover the pan, and stir well. Turn off the heat.
11. Transfer it to a serving bowl and garnish with coriander leaves and spring onions.
12. Serve hot immediately with paratha, khoba roti, or tandoori roti.

RECIPE NOTES

1. I added little extra oil because we need to sauté onions and roast gram flour in the oil. But if you think oil is too much then add 2 tablespoons oil.
2. It tastes best when this besan is fresh. As it gets colder it changes the consistency and tastes different.