Dhaniye ka besan....Fresh Coriander with Chickpea flour
What do you do when you have excess fresh coriander aka dhaniya. Sometimes ,this is a problem in winters. Excess of greens. Well my mom makes a side dish with fresh coriander and besan.
It pairs well with roti or paratha. You can also use it as a stuffing for parathas.
A very easy and quick preparation
The key is, after washing the dhania you should spread it on a clean kitchen towel , so that it dries out and all the excess water is absorbed . You can also spin it in a salad spinner to remove excess water.
These days I am using fresh turmeric in all my cooking. If you don't have that please use 1/4 tsp turmeric powder.
Do try it before dhania becomes a luxury.
Similar recipes that you could prepare
Dhaniya( fresh coriander) 150 gms
Besan ( chickpea flour) 1/3 cup
Mustard oil 2 tbsp
Asaefotida a pinch
Cumin seeds 1/2 tsp
Ginger grated 1 tsp
Fresh turmeric grated 1 tsp
Red chili pd 1/2 tsp
Coriander powder 1 tsp
Amchur (dry mango flour) 1/2 tsp
Salt to taste
Sugar 1/4 tsp
Wash the coriander. Remove the roots and very thick stems. Spread it on a kitchen towel.
Once it's dry chop it fine.
Heat oil in a pan.
Add asaefotida and cumin seeds.
Once seeds brown a little, add besan.
Once besan is slightly roasted, except dhaiya, add all the other ingredients in the order mentioned.
Roast for sometime so that the rawness of besan goes.
Add sugar and dhania and mix well.
Cover and cook on low heat for a few minutes.
Stir once in between.
Remove from heat and let it rest for 10 minutes.
Now break the lumps if any with you fingers.
Taste and adjust seasoning.
Serve hot with roti or Paratha
Tip: you can also use it as a stuffing for paratha.