Pithla/Jhunka/Zunka (gramflour porridge)

Name: Pithla/Jhunka/Zunka (gramflour porridge)
Total time: 1800 s
Yield: 2-3 servings
Cuisine: British
Ingredients: 1 cup besan (gram flour); 1 tea spoon haldi (turmeric powder); 1 teaspoon salt (or as required); 1 cup water; 1 green chilli; a few curry leaves; 2-3 cloves garlic; 2 X2 inch cube of ginger; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 big onion; 1 big tomato; Generous amount of coriander (for garnishing); 1 spring onion (for garnishing) (optional); 1 tablespoon oil

Harshit Dhall @cook_14207172

Isleworth, London

I have been living in India throughout my life until I moved to London in February this year. While in India i have lived in Central India most of my life. Then I moved to the west, to the dream city of every Indian, Mumbai (formerly known as Bombay) for my career. This is the capital of the state Maharashtra and that's where I was introduced to this dish. It is considered quintessential peasant fare of Maharashtra and usually had with Bhakri (great millet flour Indian flat bread). I equally enjoy it with chapati (Wheat flour Indian flat bread)

Harshit Dhall @cook_14207172

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Ingredients

30 minutes

2-3 servings

1 cupbesan (gram flour)
1 tea spoonhaldi (turmeric powder)
1 teaspoonsalt (or as required)
1 cupwater
1green chilli
a fewcurry leaves
2-3 clovesgarlic
2X2 inch cube of ginger
1 teaspoonmustard seeds
1 teaspooncumin seeds
1big onion
1big tomato
Generous amount of coriander (for garnishing)
1spring onion (for garnishing) (optional)
1 tablespoonoil

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Steps

30 minutes

1

Mix besan (gram flour), haldi (turmeric powder), salt and water until no lumps are formed. (red chilly powder can be added if you like)
2

Cut small pieces of ginger, garlic, green chilli and curry leaves and keep aside
3

Heat one tablespoon of oil in a pan on high heat and add cumin and mustard seeds. Let it crack. Then turn the heat to medium high and add the cut ginger, garlic, chilli and curry leaves. Let it become crip and brown and take it out in a separate bowl (i love the flavour of burnt garlic and ginger in almost everything). This we call tadka.
4

In the same pan (with the leftover oil from above step) add cut onion, cook until its translucent and add cut tomato and cook until its shiny (releases oil)
5

Now add the gram flour slurry (which we made in step 1) by continuously mixing. Keep mixing with a spoon until it starts becoming a thick paste (you can add more water here if you need the consistency to be more runny)
6

Take it out in a serving bowl and sprinkle the tadka (we made in the step 3)
7

Garnish with coriander and spring onion and serve