Besan ki sabji (zunka)

Besan ki sabji, also known as zunka, is the everyday dry sabji of gram flour: a mustard and cumin tempering, softened onion, and a besan slurry stirred in and cooked until the flour leaves the sides and turns crumbly. No soaking, no grinding, one kadhai, and it is on the table in under half an hour.

The slurry keeps the flour lump-free: besan whisked smooth with water before it ever meets the hot pan, then stirred hard over the flame. The steam finish matters too; a little water sprinkled over the crumble and a covered cook on the lowest heat cooks the flour through and keeps the sabji soft.

This is the dry version, meant to be eaten with roti. For a semi-wet version, whisk in a second half cup of water after the steam step and simmer it, uncovered, for 3 minutes; you get a softer sabji that also works as a gram flour curry over rice. As the dish is only besan and water, it contains no wheat, barley or rye, so it suits a gluten-free table; confirm the pack labels if you are cooking for someone who is strictly gluten-free.