Zunka Recipe

Prepare vegetables

Peel and finely chop the onions to yield about 2 cups. Slit or roughly chop the green chilies. Peel the garlic cloves and roughly chop. Roughly chop cilantro leaves (reserve 2 tbsp for garnish).

Make coarse paste (optional)

If you prefer a smoother base, pulse green chilies, garlic and half the chopped cilantro briefly in a small blender or mortar and pestle to a coarse paste. Otherwise keep ingredients raw and finely chopped.

Heat 2 tablespoons oil in a wide heavy-bottomed skillet or kadai over medium heat. When oil is hot, add mustard seeds. When they begin to splutter, add cumin seeds and the peanuts or chana dal (if using). Fry for 1–1.5 minutes until peanuts are golden and dal is fragrant.

Add curry leaves and asafoetida (a pinch). Immediately add the chopped onions and a pinch of salt to help them sweat. Reduce heat to medium-low.

Sauté onions, stirring often, until they are soft and translucently golden (about 8–10 minutes). If using the coarse paste, add it now and cook for 2–3 minutes until raw aroma disappears.

Stir in turmeric, red chili powder and coriander powder. Cook the spices with the onions for 1 minute to bloom their flavors. Taste and adjust salt; add the 1 teaspoon salt called for in the ingredients (you may adjust later).

In a bowl, whisk the gram flour with 1 cup water to make a smooth lump-free slurry. Ensure no dry pockets remain. This will be the besan mixture used to form the zunka.

In a separate small pan, heat 3 tablespoons oil over medium heat. Add the besan slurry gradually while stirring constantly to avoid lumps. Cook the mixture, stirring continuously, until it thickens and the raw besan smell disappears (about 4–6 minutes). The mixture will darken slightly.

Transfer the cooked besan mixture into the onion-spice pan. Mix thoroughly to combine. Cook on low-medium heat, stirring frequently, until the besan absorbs flavors and the mixture becomes semi-dry and starts to pull away from the sides (about 6–8 minutes). If mixture becomes too dry, add 1–2 tablespoons water to adjust texture.

Turn off heat. Stir in lemon juice and the reserved chopped cilantro. Taste and adjust seasoning (salt or chili) as needed.

Let the zunka sit for 2–3 minutes to settle. Garnish with remaining cilantro before serving.

Serve warm as a side with bhakri, roti, steamed rice or with a spoon of ghee on top if desired.