Jhunka
Ingredients
- 1 tbsp oil/ghee
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tbsp green chillies
- 1 tsp curry leaves
- 1.5 cups onions chopped
- 1 cup chickpea flour/besan/kadle hittu
- 2.5 cups water
- salt as per taste
- 1 tbsp coriander leaves chopped
Instructions
- Heat oil in a pan.
- Add mustard seeds, cumin seeds, green chillies and curry leaves.
- Add in onion and cook them until they are mushy.
- Once it starts to splutter, add water and let the water boil for 5 minutes.
- Add in salt as per taste and add besan little by little by constantly stirring it.
- Cook it on a low flame until the raw smell from besan is gone.
- Garnish it with some coriander leaves and it's done.
Notes
- If you find it difficult to add besan when the water is boiling, you can also make a paste of water and besan and then add it to the tempering.
- You can also roast besan before making jhunka.
- Cook it on a low flame once water starts boiling otherwise jhunka will be raw.
- While stirring make sure there are no lumps.
- You can also adjust spice level according to your taste.
- Onions are the essence of this dish. Cook them really well and don't skip it.