Besan wali Pyaz

Certain recipes taunt us from the memory . They sit there and laugh at us while we rack our brains to find something new to eat. They secretly smirk at our good natured foolhardiness and wait patiently until we realise that an old recipe, like an ancient artefact dug out of ruins, becomes new when pulled out from the deep recesses of memory.

I am mulling over this today because this recipe here was one such smirking little snob until I decided to bring it out in the open for everyone to see and put an end to its enigmatic condescension.

LOL! Looks like I have stretched my metaphor too far. Let's talk like normal people would about their food.

This recipe here today is a very simple process of caramelising onions with chickpea flour and spices. It is a recipe I think I prepared after 3 years, hence the ancient artefact metaphor. It used to be my favorite "go to" recipe when I was short on time, vegetables and energy. It is actually a preparation from my mom's kitchen. I used to love having it for lunch in school. Granted, it's a comparatively dry preparation and didn't really sit well with only parathas in the tiffin, but the heart wants what the heart wants, or in this case, the tongue.

I cannot recall what triggered me to take up this recipe today, nevertheless, God bless it! Today's meal with this Besan wali Pyaz not only broke a rut but also brought a refreshing bout of happy memories.

You will enjoy this most with hot, buttered chapatis and a good dal like this Yellow Dal Fry.
I like it with rice too. And at times I have also used it as a filling for grilled sandwiches and stuffed parathas. It never disappoints.

Ingredients:

Onions- 2 cups, sliced
Besan (Chickpea flour)- 1 cup
Mustard seeds- 1/2 tsp
Turmeric powder- 1/4 tsp
Red chilly powder- 1 tsp
Coriander powder- 1 tbsp
Garam masala powder- 1/2 tsp
Salt to taste
Oil- 1/4 cup

Recipe:

Dry roast chickpea flour. Set aside. 

Heat oil in a pan.

Add mustard seeds.

When spluttered, add onions and little salt.

Cook covered on low flame until transparent and soft.

Now add roasted chickpea flour and all powdered spices.

Mix well and cook for another 5-7 minutes.

Serve hot.