What to cook with besan

Besan is the most underrated thing in an Indian cupboard. It keeps six months, needs no fridge, and turns water into dinner in fifteen minutes.

Chilla, pithla, kadhi, pakoras and half the Gujarati repertoire all start here. It also stabilises curd against splitting, which is why so many curd-based gravies call for a spoonful.

Worth knowing: Whisk it into cold water, never hot. Lumps in besan cannot be whisked out later.