Gluten-Free Burmese Chickpea Curry (Besan Curry)
A simple and flavorful chickpea curry made with chickpea flour, perfect as a gluten-free breakfast option. Commonly eaten with naan, substitute with rice.
Ingredients
- 1 cup Chickpea Flour (Besan)
- 3 cups Water
- 1 medium Onion
- 2 cloves Garlic
- 1 tsp Ginger
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp Chili Powder
- 1/2 tsp Salt
- 2 tbsp Vegetable Oil
- 2 tbsp Cilantro
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together the chickpea flour and water until smooth, ensuring there are no lumps.
- 2Heat vegetable oil in a pot over medium heat. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- 3Add turmeric powder, cumin powder, chili powder, and salt to the pot. Stir for a minute to release the aroma.
- 4Pour the chickpea flour mixture into the pot. Stir constantly to prevent sticking and lumps.
- 5Bring the mixture to a simmer and cook for about 15-20 minutes, or until the curry thickens to your desired consistency. Stir frequently.
- 6Garnish with fresh cilantro. Serve hot with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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