Kanda Lasun Zunka - the everyday Maharashtrian plate

• Prep10 min
• Cook20 min
• Total time30 min
• Serves3

Zunka is the simplest thing a Maharashtrian kitchen makes, and often the most loved. Gram flour, onion, garlic - that is all. The character comes from the masala: with a kanda lasun blend it stops being a plain side and turns savoury and warm. It is ready in twenty minutes and needs nothing beside it except bhakri.

Ingredients

• Gram flour (besan) - 1 cup
• Onions - 2 medium, finely chopped
• Garlic - 8-10 cloves, crushed
• Chavsamrat Kanda Lasun Masala - 2 tsp
• Chavsamrat Haldi Powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Oil - 3 tbsp
• Coriander leaves - 1/2 cup
• Salt, to taste
• Water - 3/4 cup

Method

1. Dry-roast the gram flour on a low flame for 3-4 minutes, until it smells nutty. Set aside.
2. Heat the oil, let the mustard seeds crackle, then add the cumin.
3. Add the crushed garlic and fry until golden.
4. Add the onions and cook until soft, but do not brown them much.
5. Add turmeric, salt and Chavsamrat Kanda Lasun Masala. Fry for a minute.
6. Pour in the water and bring it to a boil.
7. Lower the flame and sprinkle in the roasted gram flour slowly, stirring all the while so no lumps form.
8. Cover and steam for 5-7 minutes, stirring once in between.
9. Finish with coriander and serve hot with bhakri.

Tips

• Do not skip roasting the gram flour - raw besan spoils the dish.
• Add more water for a looser version, which becomes pithla.
• A spoon of raw oil and a side of thecha on top lifts it further.