Dill Gram flour curry

Dill Gram flour Curry is a very simple and easy  side dish recipe served with wheat roti or steamed rice. This Dill Gram flour Curry is very healthy  filled with vitamin C rich dill leaves and protein rich gram flour along with flavorful coriander leaves spice with green chilly. Dill Gram flour Curry can be instantly prepared  as it does not  much preparation.

This Dill Gram flour Curry goes very well with hot piping rice along with ghee in this rainy season  during night time .This recipe  is also included with Kabul Channa  or Chick peas , which children generally like to consume and very nutritious for growing children.

So friends  try this different and healthy Dill Gram flour Curry recipe at your homes and share your feed back with me.

Preparation time  – 10 minutes

Cooking time  –  15 minutes

Total time  –  25 minutes

Serves  –  3 persons


  • 1 cup dill leaves finely chopped
  • 1 cup coriander leaves finely chopped
  • 2 tbsp chick peas  soaked overnight
  • 1/4  cup roasted gram flour ( besan )
  • 3 to 4  green chilly slit
  • 6 garlic pods muddled
  • 1/2   tsp turmeric powder
  • 1/2 tsp mustard seeds
  • 1/4  tsp cumin seeds
  • 1 1/2  tbsp oil
  • Water
  • Salt to taste
  • 1/2  to 1 tsp lemon juice
  • Pinch of asafetida
Dill Gram flour Curry served garnished with tempering of mustard seeds , cumin seeds and green chilly. This curry also topped with fresh grated coconut.
Dill Gram flour Curry

Method :-

Put in soaked Kabul channa , dill leaves , coriander leaves , turmeric powder 1/4  tsp , pinch of cooking soda , 1/4  tsp oil , and green chilly slit and  1 ½ cups of hot water in the cooker and pressure cook till 4 to 5 whistles.

Muddle the garlic using a stone coarsely and keep aside.

Dry roast the gram flour in a small kadai  till light brown on low flame.

Heat the oil in a non stick pan and add in garlic and roast slightly.

Then add the gram flour gradually and go on mixing simultaneously nicely.

Then put in cooked greens and Kabul chaana with out water and give a nice stir constantly.

At this stage add the greens water to the curry to adjust the consistency of the curry.

If you feel the curry is too thick , t5hen add hot water as per consistency of the curry.

Add in salt and cook the curry on low flame closing the lid  for 2 to 3 minutes.

In the mean time prepare the tempering to the curry.

Heat the oil in a wok and put in mustard seeds , cumin seeds  , asafetida and allow to splutter.

Then switch off the flame and immediately add one green chilly and allow the chilly to roast for half a minute and pour the tempering on the  curry before serving.

Lastly switch of the flame of boiling curry and put in lemon juice and give a nice mix.

Transfer the Dill Gram flour Curry to the serving bowl and add the tempering on the curry.

Serve the piping hot Dill Gram flour Curry  with steamed rice or wheat roti along with ghee.

Tips :-

  • You may replace the Kabul channa with fresh ground nuts or peanuts.
  • Soak peanuts at least  for 30 minutes before using to get softness in peanuts.
  • You may use gram flour with out roasting , in that case nicely roast the gram flour nicely in the oil till the raw smell goes.
  • It is totally optional to add in lemon juice in the curry.

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