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).
