Scallion Zunka for JFI
Yes, the plan was to make a 'dum' dish with the casserole but I realized my pantry was missing a couple of ingredients. Onions on the other hand? Never run out of them.
Though authentic zunka is made with onions, I used scallions (spring onions, green onions... so many names for such a dainty looking thing!) in this recipe. The garlic/ curry leaves tadka is not common either but this is how a popular restaurant near my home makes it.
(serves 2-3)
1 cup chana dal (split bengal gram)*
2 bunches of scallions, finely chopped
a pinch of turmeric
1/2 tsp coriander-cumin powder
sugar and salt to taste
oil
Seasoning -
1/2 tsp mustard seeds
2 garlic cloves, mashed
a sprig of curry leaves
1-2 green chillies, slit
Garnishing -
lemon juice
2 tbsp cilantro, finely chopped
Wash then soak dal in 2 cups of water for about 2-3 hours. Grind into a coarse paste with salt and a few tablespoons of water. Keep aside.
Heat oil in a non-stick pan. Add mustard seeds, garlic, curry leaves and chillies. Next add chopped scallions and saute for a minute.
Toss in the spices, a pinch of sugar and a little salt. Add dal paste. Turn heat to low, cover pan with a lid and let the dal cook (sprinkle a few drop of water if you find it's sticking to the pan). When it is dry and crumbly, squeeze a little lemon juice on top, garnish with cilantro and serve. (Zunka gets drier the longer it sits. So plan on serving immediately).
* For JFI - Onions hosted by Radhi
Though authentic zunka is made with onions, I used scallions (spring onions, green onions... so many names for such a dainty looking thing!) in this recipe. The garlic/ curry leaves tadka is not common either but this is how a popular restaurant near my home makes it.
(serves 2-3)
1 cup chana dal (split bengal gram)*
2 bunches of scallions, finely chopped
a pinch of turmeric
1/2 tsp coriander-cumin powder
sugar and salt to taste
oil
Seasoning -
1/2 tsp mustard seeds
2 garlic cloves, mashed
a sprig of curry leaves
1-2 green chillies, slit
Garnishing -
lemon juice
2 tbsp cilantro, finely chopped
Wash then soak dal in 2 cups of water for about 2-3 hours. Grind into a coarse paste with salt and a few tablespoons of water. Keep aside.
Heat oil in a non-stick pan. Add mustard seeds, garlic, curry leaves and chillies. Next add chopped scallions and saute for a minute.
Toss in the spices, a pinch of sugar and a little salt. Add dal paste. Turn heat to low, cover pan with a lid and let the dal cook (sprinkle a few drop of water if you find it's sticking to the pan). When it is dry and crumbly, squeeze a little lemon juice on top, garnish with cilantro and serve. (Zunka gets drier the longer it sits. So plan on serving immediately).
* For JFI - Onions hosted by Radhi
Posted By Ashwini | Permalink |
11 Comments:
What a treat! Zunka was on the fence for tonight's dinner. Stumbling on this post gave me the inspiration I was looking for. Thanks!
wow! that's an amazing dish. Thanks for sharing.
Chana dal instead of besan, and fully made with spring onions. That sounds delicious, Aswini. I will definitely try this one. I use spring onions just for garnishing purposes only.
i liked the idea of using channa dal in place of besan. and i am looking forward to ur 'dum' dish too ashwini:)
Love Junka, I made the same way with Chana dal at Aroma, tastes so good!:))
Wow ! thats really creative Ashwini !
A nice entry for JFI indeed.
My MIL would make something similar but with besan, and oodles of oil, naturally! You clever girl, you don't tell us how much oil you used.
Pooja - Welcome to FFT. Let me know how dinner turns out. That's the best thing about zunka in my opinion - its the perfect last minute dish.
Mythreyee - Thanks
Suganya - I love parippu usli with beans and thought it would be great to replicate that in zunka. Spring onions give a nice pungency to zunka; very different from regular onions.
Sia - I know, I know... the dum dish is on its way I promise!
Asha - me too. I only wish I could make bhakri like you do :-)
Pooja - thanks
Anita - I used about 2 tbsps actually. I cant stress the importance of using non stick for this dish. Once I made zunka in a regular kadai and had to spend half an hour scraping it from the bottom of the pan. Non stick is really the only way to go.
I make it with chana dal flour or besan. But this is a new twist. I will surely try it.
This is the first time I have heard about this dish and I am intrigued.
Hey Ashwini i'm soorry i did not receive ur entry will update very soon.
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