Basin Ki Kadi (Sindhi Chickpea Flour Curry)

Introduction

Basin Ki Kadi is a Sindhi chickpea flour curry that combines roasted besan with tomatoes and warm spices for a rich, savory sauce. The besan is cooked until golden before the liquid is added, which deepens the flavor and creates a naturally thick, cohesive curry. Serve it over rice with fried potatoes for a complete, satisfying meal.

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 tomato content — Use 4–5 tomatoes instead of 3 for a tangier, more liquid curry with sharper acidity; reduce the simmering time slightly so the curry doesn’t become too thick.

Add potatoes directly to the curry — Dice 2–3 potatoes and add them in step 3 with the water, then simmer until soft; this turns the curry into a one-pot meal and eliminates the need to fry potatoes separately.

Use dried red chiles instead of fresh — Break 2–3 dried red chiles into the tempering oil; this creates a deeper, more concentrated chile flavor with less fresh heat, and you can fish out the pieces before serving if desired.

Double the besan — Increase besan to 300–350 g for a much thicker, almost paste-like consistency; reduce water to 400 ml and stir continuously to avoid lumps.

Tips for Success

Watch the besan color closely in step 2. It should turn a rich golden brown, not pale or burnt. Stir constantly to cook it evenly, and take it off the heat as soon as it smells nutty and toasted.

Stir vigorously when you add the water. The besan will clump if you pour in all the water at once. Add it gradually while stirring, or whisk it in to prevent lumps.

Let it simmer uncovered in step 4. The curry thickens as the water reduces; if you cover the pan, it will take longer and may become gluey rather than creamy.

Taste for salt after the tomatoes are in. Tomatoes release liquid and slightly dilute the salt level, so add more if needed rather than seasoning only at the start.

Use medium heat throughout. High heat can scorch the besan to the bottom or cause the curry to stick; medium heat gives you time to stir and prevents burning.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. The curry will thicken further as it cools due to the besan; add a splash of water when reheating if it becomes too dense.

Reheat gently on the stovetop over medium heat, stirring often and adding water as needed to reach your preferred consistency. Microwave reheating is faster but risks uneven heating; if you use a microwave, heat in 1-minute intervals and stir between each pulse.

FAQ

Can I make this ahead and reheat it for dinner?

Yes. Prepare the curry up to 3 days in advance and store it covered in the fridge. Reheat gently on the stovetop with a splash of water to restore the sauce consistency.

What if my curry is too thick or too thin?

If it’s too thick, stir in warm water a little at a time until it reaches the right consistency. If it’s too thin, let it simmer uncovered for a few more minutes to reduce the liquid further.

Can I adjust the spice level?

Reduce the chile pieces or chile powder for a milder curry, or add more of either for heat. You can also remove the cooked chiles before serving if you want flavor without the bite.

Does this work as a vegetable curry base?

Yes. Add diced vegetables like potatoes, carrots, or spinach in step 3 with the water, and adjust simmering time so they cook through. The curry will taste slightly less concentrated because of the extra moisture they release.