Basin Ki Kadi (Sindhi Chickpea Flour Curry)

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Introduction

Basin Ki Kadi is a lightly spiced chickpea flour curry from Sindhi cuisine that comes together in about 30 minutes and relies on toasting the besan until golden to build its base flavor. The dish is forgiving and deeply savory—equal parts comfort and simplicity—making it a reliable weeknight dinner when served with rice and fried potatoes.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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

Increase the tomatoes: Use 4 large tomatoes or add 100 ml tomato juice in place of some of the water for a tangier, more acidic curry that works well with richer sides.

Reduce the heat: Cut the chiles to 2–3 pieces and lower the red chile powder by half if you prefer a milder flavor; the cumin and mustard seeds will still carry warmth.

Add onions: Chop 1 medium onion finely and fry it with the seeds and chiles in the first step until soft; this adds sweetness and body without changing the cooking time.

Make it a main dish: Double all ingredients and serve with flatbread instead of rice and potatoes for a heartier meal that feeds 4.

Tips for Success

Toast the besan until visibly golden. This step develops nutty flavor and prevents a raw, floury taste in the finished curry. Stir constantly and watch for the color change—it takes 3–4 minutes.

Stir the water in slowly. Adding it all at once can cause lumps. Keep stirring for the full 5 minutes after the water goes in to incorporate it smoothly.

Watch the simmer in step 4. The curry is done when it coats the back of a spoon and flows slowly; if it’s still watery, keep simmering. Overcooking will make it dry and bitter.

Taste before serving. Salt and chili powder vary by brand and personal preference. Start conservatively and adjust after the tomatoes are fully soft.

Prep the coriander and tomatoes ahead. Chop them the morning of cooking and store in separate containers; this cuts your active time at the stove to under 15 minutes.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. The curry thickens further as it cools.

Reheat on the stovetop over medium heat, stirring often and adding a splash of water if it has become too thick. Microwave is faster but tends to dry the edges; use 50% power and stir halfway through.

This curry does not freeze well—the besan breaks down and becomes grainy upon thawing.

FAQ

Can I make this with gram flour from a box instead of fresh besan? Yes, the results are nearly identical. Use the same weight and check the package for any additives; plain gram flour works best.

Can I use frozen coriander instead of fresh? Frozen coriander works if fresh is unavailable, but add it in the last minute of cooking so it doesn’t turn dark and bitter. You may need slightly less because it’s more concentrated.

Is this curry spicy? It is mildly warm, not fiery. The chiles and red chile powder are the main heat sources. Reduce both by half if you prefer mild, or add another chile if you like more spice.