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A quick and savory Maharashtrian side dish made with chickpea flour (besan). This smooth, gravy-like chutney has a tangy and spicy flavor, perfect for pairing with puris, chapatis, or dosas. It's a comforting and easy-to-make dish, often served for breakfast or as part of a larger meal.
For 4 servings
Prepare the Besan Slurry: In a medium bowl, add the besan. Gradually pour in 1.5 cups of water while whisking continuously to create a smooth, lump-free slurry. Set aside.
Make the Tempering (Tadka): Heat oil in a kadai or deep pan over medium heat. Once hot, add the mustard seeds and allow them to splutter. Add the cumin seeds and urad dal, sautéing for about 30 seconds until the dal turns light golden. Add the hing, curry leaves, and slit green chilies, and sauté for another 10-15 seconds until fragrant.
Sauté Aromatics and Tomatoes: Add the finely chopped onion and grated ginger to the pan. Sauté for 3-4 minutes until the onions become soft and translucent. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become mushy.
Cook the Chutney: Reduce the heat to low. Give the besan slurry a quick stir, then slowly pour it into the pan while stirring the onion-tomato mixture continuously with your other hand. This is crucial to prevent lumps. Once fully incorporated, add the remaining 1.5 cups of water and mix well. Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently. Cook for 5-7 minutes, until the chutney thickens and the raw smell of besan disappears. The chutney should have a glossy finish.
Finish and Garnish: Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Let it rest for a minute before serving. Serve hot with your favorite Indian bread.
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A quick and savory Maharashtrian side dish made with chickpea flour (besan). This smooth, gravy-like chutney has a tangy and spicy flavor, perfect for pairing with puris, chapatis, or dosas. It's a comforting and easy-to-make dish, often served for breakfast or as part of a larger meal.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 193.59 calories per serving with 6.91g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
Add 1/2 cup of boiled and cubed potatoes or green peas along with the tomatoes for a more substantial dish.
Add 1 teaspoon of chana dal (split chickpeas) to the tempering along with the urad dal for extra crunch and flavor.
For a Sattvic or Jain version, simply omit the onions and ginger. The chutney will still be delicious.
For a slightly creamier texture, you can use buttermilk instead of water to make the besan slurry.
Besan, the main ingredient, is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The combination of besan and vegetables provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Besan has a lower glycemic index and contains soluble fiber, which can help in managing cholesterol levels. This dish is prepared with minimal oil, making it a heart-friendly option.
Spices like turmeric, ginger, and cumin are known for their anti-inflammatory and antioxidant properties, which can help strengthen the immune system.
One serving of Bombay Chutney (approximately 1 cup) contains around 200-220 calories, depending on the amount of oil used.
Yes, it is a relatively healthy dish. Besan (chickpea flour) is a good source of plant-based protein, fiber, and complex carbohydrates. The use of various spices and vegetables adds to its nutritional value. It is also gluten-free.
Lumps form when the besan slurry is added to the hot pan too quickly or without continuous stirring. To prevent this, lower the heat, pour the slurry in a thin, steady stream, and whisk or stir constantly until it's fully incorporated.
The ideal consistency is like a thick, pourable gravy, similar to a pancake batter. It should coat a spoon but not be solid. Remember that it will thicken as it cools, so it's best to cook it to a slightly thinner consistency than desired.
Store leftover Bombay Chutney in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop or in the microwave, adding a little hot water to loosen it up if it has become too thick.
It is traditionally served hot with puri, chapati, or dosa. It also pairs well with idli, uttapam, or even as a side with steamed rice and dal.