Chickpea Curry with Mustard Paste/Besan ki Machhli

Name: Chickpea Curry with Mustard Paste, Besan ki Machhli
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 tbsp yellow mustard seeds. (soaked overnight or at least for 4-5 Hours.); 2 Nos Green Chillies; 3 Cloves Garlic. (Large Cloves.); 1 inch Fresh turmeric. (Can use 1 tsp turmeric powder as a substitute.); ¼ cup water; 1 cup chickpea flour. (Sieve to prevent lumps.); 1 tbsp Garlic. (finely chopped or grated.); 1 tsp Green Chilli (finely chopped.); 1 tsp salt; ¾ cup water. (add more water if required.); 1 tbsp mustard oil; 1 tsp Black Mustard Seeds.; 2 Nos Dry Red Chillies.; 1 cup Tomatoes. (Finely chopped. You can use 1 tbsp of Dry mango Powder as a substitute.); 1 tbsp coriander powder.; 2 tbsp coriander leaves.; 1 tsp salt

fitnfastrecipes

4 years ago

This is a very popular vegetarian curry from Bihar and Jharkhand region. This Chickpea curry with Mustard Paste is popularly known as Besan ki Machhli.

Machhli in Hindi means fish. A base of yellow mustard paste is the key ingredient for this cuisine and the same base is normally used for fish curry. Hence the name Machhli.

The credit for this recipe goes to Uma Sinha who helped me perfect the recipe. She herself is an awesome cook.

Bihar and Jharkhand are home to several popular exotic dishes. These are healthy, great on palate and very simple to cook recipes and Besan ki Machhli is one such traditional dish.

In this mustard based gravy dish, Mustard perks up the flavor of the entire gravy.

Popular Variation of this Curry

People in Bihar/Jharkhand make multiple variations of this Chickpea curry with Mustard Paste, Besan ki Machhli. The recipe varies from household to household but mustard remains the king ingredient of this curry.

I have used chickpea pancakes in this curry and this variation is quite popular.

There is another variation of this curry where you can add boiled and deep fried Yam or Plantain pieces to the same mustard gravy.

Yet another variation is to cook chickpea batter till thick and then let it set and cut into diamonds. Deep fry those diamonds and add to the same gravy.

Whichever option you choose, I am sure you will love the pungent flavor of mustard gravy. Serve this curry with hot steamed rice or phulka and enjoy a hearty meal.

To make this curry, use yellow mustard and I am sharing below link from Amazon India which you can use incase yellow mustard is not easily available in your area.https://www.amazon.in/s?k=yellow+mustard+seed&s=price-asc-rank&crid=39A5H490Y07I4&qid=1596507843&sprefix=yellow+mustard%2Caps%2C223&ref=sr_st_price-asc-rank

And to get some more interesting Main Course items, Please check my category Main courses

Chickpea Curry with Mustard Paste, Besan ki Machhli

This is a very popular vegetarian curry from Bihar and Jharkhand region. This Chickpea curry with Mustard Paste is popularly known as Besan ki Machhli.

Machhli in Hindi means fish. A base of yellow mustard paste is the key ingredient for this cuisine and the same base is normally used for fish curry. Hence the name Machhli.

Course Main Course

Cuisine Indian

Keyword authentic besan ki sabji, Besan, Besan ki machhli jaisi sabji, besan ki sabji, besan ki sabji mustard flavor, Besan ki subji, Besan ki subji Bihari style, besan ki subji sarson wali, Bihari fish style curry, Chickpea Fish curry, fitnfastrecipes, how to make besan ki machhli, Machhli, Machli, perfect besan ki subzi, veg fish curry

Prep Time 10 minutes

Cook Time 20 minutes

Soaking Time 5 hours

Servings 4

Calories 177kcal

Equipment

Vitamix Blender

Ingredients

To Grind to Paste

4 tbsp yellow mustard seeds. soaked overnight or at least for 4-5 Hours.
2 Nos Green Chillies
3 Cloves Garlic. Large Cloves.
1 inch Fresh turmeric. Can use 1 tsp turmeric powder as a substitute.
¼ cup water

For making Chilla or Pancake

1 cup chickpea flour. Sieve to prevent lumps.
1 tbsp Garlic. finely chopped or grated.
1 tsp Green Chilli finely chopped.
1 tsp salt
¾ cup water. add more water if required.

For Gravy

1 tbsp mustard oil
1 tsp Black Mustard Seeds.
2 Nos Dry Red Chillies.
1 cup Tomatoes. Finely chopped. You can use 1 tbsp of Dry mango Powder as a substitute.
1 tbsp coriander powder.
2 tbsp coriander leaves.
1 tsp salt

Instructions

Prepare Paste

Add all ingredients for paste to a small blender jar.
Add approx 1/4 cup water or more if required. Make a fine paste and keep aside.

Prepare Chilla /Pancake

Mix all ingredients of Pancake along with water and form a smooth batter.
Heat a Pan. Pour about 1/4 cup of Batter and make small Pancakes.
Drizzle few drops of oil. If using a Non stick Pan then you may not have to add any oil.
Cook only on one side. Fold from both sides and slightly cook on both sides.
Prepare pancakes with entire batter. This quantity will yield about 7 pancakes.
Cut each pancakes into 4 pieces and keep aside.

Prepare Gravy

Heat a Pan and add mustard oil.
Add mustard seeds.
Once Mustard crackles, add dry red chillies.
Add the prepared paste of mustard and saute for about 10 minutes.
Then add coriander powder.
Add chopped Tomatoes. You can use Dry mango powder as a substitute.
Cook till tomatoes turn soft.
Add 1 tsp of salt.
Add 2 cups of water.
Allow the gravy to boil.
When it boils, add prepared pancake pieces.
Turn off flame immediately.
sprinkle fresh coriander leaves.
Serve with hot steamed rice.

Nutrition Facts

4 servings per container

Amount Per ServingCalories177
% Daily Value *
Total Fat 7.53g 12%
- Saturated Fat 0.73g 4%
Sodium 1187.72mg 50%
Total Carbohydrate 20.68g 7%
- Dietary Fiber 4.31g 18%
- Sugars 5.9g
Protein 8g 16%

Vitamin A 3%
Vitamin C 149%
Calcium 4%
Iron 20%
Magnesium 19%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.