Recipe for Besan Ke Nimboo
What is unique about Besan Ke Nimboo?
Popularly known as Besan ke Nimboo, is a vegetarian curry, the name of this traditional Indian flavored curry is interestingly derived from the use of gram flour which is popularly known as ‘besan’ in India, and ‘Nimboo‘ or lemons, Lemons made from gram flour.
Carrying an intensely tangy flavor got from the use of tamarind pulp and a unique blend of aromatic spices, this is a sure try unique recipe for all vegetarians food lovers.
This dish is not available in resturants so if you are looking to taste something new and unique, this is one of those rare recipes.
Ingredients for the Besan Ke Nimboo
Gram flour (besan)- 100 gms
Salt to taste – 1 teaspoon
Chilli powder -1 teaspoon
Turmeric- 1/2 a teaspoon
Water – 1/2 – 1 cup
Oil – 1 teaspoon
Ingredients for the main gravy
Onions – 2 medium
Oil – 1/2 a cup
Tamarind pulp / Tamarind paste – 2 tablespoons
Sesame seeds(Tilli)- 2 tablespoons
Groundnuts- 3 tablespoons
Coriander seeds – 2 tablespoon
Cumin (Jeera) seeds – 2 teaspoon
Rice grains -1 tablespoon
Dry roast the above seeds and blend them into a fine powder using a blender
For the onion filling:
Onion- 1 medium, finely chopped
Lemon juice – 2 tablespoons
Green chilies – 1, finely chopped
Method to cook Besan Ke Nimboo
In a pan or vessel, dry roast the gram flour on low flame adding 2 teaspoons of oil
Drizzle on a teaspoon of salt and chili powder and oil onto the roasted gram flour and knead it into a dough by adding a small amount of water
Use the kneaded gram flour dough and pinch out tiny portions
Roll out the dough and fill it with the onion filling
Bring the dough together to form circular balls, the size of small lemons
Heat oil in a Kadai or pan and fry the besan balls on low flame till they turn a light golden brown
In order to prepare the main gravy, start by heating 1/2 a cup of oil in a medium-sized vessel or pan
When the oil heats up, sauté the chopped
onions to a light golden brown
Add the blended masala mix to the fried onions and fry lightly on low flame for 4-5 minutes
When the masalas begin to let off an aromatic smell, add the tamarind paste dissolved in a glass of water
Leave the gravy to simmer on low flame by adding another cup of water and continue to stir it occasionally
As the gravy starts to bubble and acquires a semi-thick consistency, add the fried besan balls and leave the gravy to simmer over low flame for 5- 10 minutes
When the oil starts to separate on top of the gravy, switch off the flame
Serve this irresistible Besan Ke Nimboo ki curry with hot Rotis ( Indian flatbread)