Tuesday, October 23, 2012

Mokala Zunka / Pithale

Time 20 min
Chickpeas / Chana daal 1 cup
Chopped onion 1 medium size
Garlic cloves 3-4
Ginger 1 inch
Green chilies 3-4
Coriander 2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Curry leaves 3-4
Oil 2 tbsp
Salt to taste

Soak chana daal in water along with 1/4 tsp cumin seeds for 2 hrs. Grind chana daal, garlic, ginger, green chilies, turmeric powder, coriander, salt into a coarse paste.
Heat oil in pan, add mustard, cumin seeds and curry leaves. After seeds pops out, add onion, fry till golden brown. Then add coarse paste, mix well. Stir continuously for 10-12 min so that no lumps are formed. The mixture should be dry. Turn off the flame. Garnish with the coriander. Serve with bhakari

U can carry zunka while travelling, it wont get spoil for 2 days if made without onion. 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...