JFI-Tamarind: Besan Chikki

My second recipe is for this month’s JFI, being hosted by Sig of Live to Eat. I’m revisiting one of my husband’s favorite, Besan Chikki for JFI-Tamarind. My MIL made it on demand and it was just awesome. I can never make it the same way she does even with the recipe on hand. Here’s the recipe.


Ingredients:
For Chikkis:
Besan – 1 cup (sifted)
Green Chilies – 3-4, chopped fine
Curry leaves – 3-4
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Turmeric – ¼ tsp
Salt – to taste
For Gravy:
Onion – 1 small, chopped
Tamarind pulp – ¼ cup thick home made kind
Fenugreek powder – ½ tsp
Cumin powder – 1 tsp
Coriander powder – ½ tsp
Red chili powder – 1tsp
Cumin seeds – ½ tsp
Salt – to taste


Ingredients:

• To make besan chikki: Fry besan in a pan on medium-low flame, until it turns golden and does not smell raw anymore. Remove and keep aside.
  
• Heat 1 tbsp oil, add mustards and cumin seeds; after they pop, add chilies, turmeric and curry leaves.
  
• Add 1¼ cups water and let it come to a simmer. Slowly add the fried besan and mix thoroughly making sure that there are no lumps. Keep stirring until the mixture comes away from the sides. Remove onto a greased plate, cut into squares and let cool.
  
• For the gravy: Heat 1 tsp oil in a pan, add cumin seeds and after they splutter, add onions and sauté till light brown. Add tamarind pulp and ½ cup water. Add all the remaining ingredients and on a slow flame, bring the gravy to a simmer, about 15 minutes. Add the besan squares and simmer for 5-10 minutes.
  
• Serve with rice or roti.