Daal Besan (Yellow Split chickpeas & chickpea flour-besan curry)

Hello friends

Welcome and thank you for your great feedback on my previous recipes on my blog. It was so good to see how it turned out when you tried the recipes for the first time. Well done guys! I hope you enjoyed the process of cooking with fresh ingredients. Today, I am going to show how to make Daal Besan (Yellow split chickpeas and chickpea Flour-Basin curry). The process of preparation is the same as we did previously. so let's start...


· 1 mug full of yellow Lentil (split chickpeas)

· Besan (split chickpeas flour)

· Fresh Green bullet chilli 3 piece

· Fresh Tomato 1

· Turmeric Powder – ¼ tsp

· Red Chili 1 tsp

· Ground Coriander Powder 1 tsp

· Salt 3 tsp (as per taste)

· Cumin seeds 1 tsp

· Black peppers ½ tsp

· Cloves 3 pieces (very strong)

· Punch Masala: (Fenny Greek, fennel, mustard seeds) 1 ½ tsp

· Green Cardamom 2 seeds

· Garlic 4 cloves

· Ginger 1inch piece to make a paste

· Fresh Coriander leafs individual leaves

· Fresh Mint leafs 10 individual leaves


Soak the yellow split chickpeas for at least an hour in warm water.

Make a solution of besan (chickpea flour) and water to add to the Daal. Add besan into a bowl first and pour water to make a paste. Try to mash the lumps evenly and add water. You can see the difference in the video that it creates so many lumps when adding water first and it becomes difficult to make nice paste or solution.

Roast punch masala and other spices (green cardamom seeds, Black peppers, cumin seeds, Cloves) together in a small pan on a high heat until you hear popping sound and all the spices are swollen in size, especially, cardamom and cloves. The difference is visible in the video between before and after roasting, it takes about 30 seconds. The spices will release wonderful aroma, turn off the heat and let them cool down.

Ideally, all the roasted spices should be ground in mortar and pestle because it helps to release oil and nice aroma. But I am using a grinder. Grind the roasted spices then add garlic and ginger cloves, grind with all the ground spices to make into a paste.

Take a pot turn on the heat and add 2 serving spoon oil. Once the oil is heated up, add sliced green chillies in the oil until you see the change in colour of the green chillies. Then add the spices paste and let it roast for a minute then turn the heat down and add red chilli, turmeric powder and salt in the pot and stir for 1 minute. Drain water from yellow split chickpeas and add it in and roasted with other spices for 5 minutes by stirring. Let it cook in steam for 10 minutes on medium heat. Add sliced tomato, steam on low heat until tomato begins to dissolve. Add besan water and stir at the same time to prevent from sticking to the bottom of the pot. Add enough plain water as the besan water will thicken yellow split chickpeas sauce. Cook it on low heat until yellow split chickpeas go soft. Meantime, do not forget to stir time to time to avoid sticking to the pot’s bottom.

Turn the heat off add fresh coriander and mint sliced leaves and garnish on Daal Besan and it is ready.


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