OPOS: Zunka Bhakar

 #LowCarb Rainbow Thali Template: Marathi Zunka (Spiced Gramflour crumble)

Base: Gramflour, vegetables

Additives: Tadka, spring onion, cilantro, lemon juice.

Monday: Classic Zunka

Tuesday: Methi/ Palak Zunka

Wednesday: Capsicum Zunka

Thursday: Tomato Zunka

Friday: Sprouts Zunka

Saturday: Mushroom Zunka

Sunday: Cauliflower / Broccoli Zunka

Serve with Millet flatbread.

Monday: Classic Zunka

Mix 1/2C roasted chickpea flour with 1/4tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 2tbsp oil

L2: 1C chopped onion/ 2C chopped spring onion

L3: 1/2C spiced gram flour

Cook on high for 3 whistles/ 4 mins. Release pressure. Mix all with 1tsp bottled tadka.

Tuesday: Methi/ Palak Zunka

Mix 1/2C roasted chickpea flour with 1/4tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 2tbsp oil

L2: 1C chopped onion

L3: 2C fenugreek/ Mustard greens/ Spinach/ Kale

L5: 1/2C spiced gram flour

Cook on high for 3 whistles/ 4 mins. Release pressure. Mix all with 1tsp bottled tadka. REVIEW : tried Methi Zunka today. The dish is delicious. My observations - we could go for an additional 1C of greens after the onion layer and before the spiced besan. This way the spiced besan don't reach the bottom..and also the methi shrunk too.

Wednesday: Capsicum / cabbage ZunkaMix 1C roasted chickpea flour with 1/2tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below: L1: 2tbsp oil, 1tbsp water

L2: 250g (2C) chopped capsicum/ cabbage

L3: Spiced gram flour

Cook on high for 1 whistle/ 3 mins. Release pressure. Mix all with 1tsp bottled tadka.

Thursday: Tomato zunka

Mix 1C roasted chickpea flour with 1/2tsp each (salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 2tbsp oil

L2: 1C each chopped (onion, tomato)

L3: In a small vessel, add spiced gram flour mixed with 1tbsp water.

Cook on high for 6 mins. Release pressure. Mix all with 1tsp bottled tadka, 1/4C chopped spring onion.

Friday: Sprouts Zunka

Mix 1C roasted chickpea flour with 1/2tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 1/4C water

L2: 2C mixed sprouts

L3: Spiced gram flour

Cook on high for 2 whistles/ 4 mins. Let pressure settle. Mix all with 1tsp bottled tadka.

Saturday: Mushroom Zunka

Mix 1C roasted chickpea flour with 1/2tsp each (chilli powder, salt, cumin powder, sugar, garam masala), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 1tbsp ghee

L2: 2 chopped green chillies, 1 chopped garlic clove, 1tsp grated ginger

L2: 2C chopped mushrooms

L3: Spiced gramflour

L4: 1C chopped mushroom

Cook on high for 4 whistles/ 5 mins. Release pressure. Mix all with 1tsp bottled tadka.

Sunday: Cauliflower / Broccoli Zunka

Mix 1C roasted chickpea flour with 1/2tsp each (chilli powder, salt, cumin powder, sugar), 1/8tsp each (turmeric, asafoetida)

In a 2L pot, layer as below:

L1: 2tbsp water

L2: 250g cauliflower / broccoli

L3: In a small vessel, place spiced gram flour mixed with 1tbsp water

Cook on high for 1 whistles/ 3 mins. Release pressure. Mix all with 1tsp bottled tadka.

Tip: Ensure gram flour does not touch the base. If in doubt, add it in an inner vessel.