Allergens in Zunka: peanuts, mustard.
Ingredients
Quantities for 4.
- 100g (about 1 cup) Besan
- 2 medium, finely chopped Onion
- 6 cloves, crushed Garlic
- 3, finely chopped Green Chilli
- 4 tbsp Groundnut Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 10 Curry Leaves
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-freeoptional
- 150ml, hot Water
- 3 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Dry-roast the besan first and let it cool. This is what separates zunka from a bowl of raw-tasting paste.
- Boil the water before you start. Cold water into hot besan sets lumps instantly.
- Chop the onion fine; big pieces stay wet and the zunka will not crumble.
Method
- Dry-roast the besan in the pan over low heat for 3 to 4 minutes, stirring, until it turns a shade darker and smells nutty. Tip it out and let it cool.Besan scorches at the bottom while the top still looks pale. Keep it moving.
- Heat the oil, add the mustard seeds and wait for them to pop, then the cumin, curry leaves and hing.
- Add the onion and cook 5 minutes over medium heat until soft and translucent, soft, not browned.
- Stir in the garlic and green chilli and fry 1 minute.
- Add the turmeric, chilli powder and salt, then pour in the hot water and bring it to a boil.
- Lower the heat and sprinkle the roasted besan over the surface in a thin stream with one hand while stirring hard with the other.Sprinkle, never dump. A single spoonful tipped in at once becomes a lump you cannot break up.
- Cover and cook on the lowest heat for 5 minutes without stirring, then take the lid off and break the mass up with a fork into a coarse crumble.
- Drizzle over a spoonful of raw oil, fold through the coriander and serve with jowar bhakri and raw onion.
Storage
Keeps 2 days refrigerated. Reheat covered over low heat with a sprinkle of water for 3 minutes; do not microwave it dry or it turns to sand.
Nutrition Good estimate
One serving of Zunka (154 g) is about 259 calories, or 169 calories per 100 g.
Low protein: 7 g a serving, 11% of the calories
| Per serving154 g | Per 100 g | |
|---|---|---|
| Calories | 259 kcal | 169 kcal |
| Protein | 7.3 g | 5 g |
| Carbohydrate | 23.2 g | 15 g |
| of which sugars | 5.5 g | 4 g |
| Fibre | 4.6 g | 3 g |
| Fat | 15.9 g | 10 g |
| of which saturated | 2.5 g | 2 g |
| of which unsaturated | 12.2 g | 8 g |
Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.