This is chhonk and trust us: you’ll want it
I often make lentil soup because, for reasons I deliberately don’t question, the kids absolutely love it. (You wouldn’t want to accidentally plant a seed of doubt in their minds…quick, get out of that brain.) But it’s only recently that I started adding this latest discovery. And the name itself is so much fun that I say it out loud several times while making it (it’s super quick, too)…
Because let’s be honest: TJONK is surely a word you’d want to use at every opportunity?! The official name is chhonk, and you can easily imagine asking someone to tjonk the dishes, tjonk those bottles into the glass recycling bin, or simply tjonk off for a while. Anyway; it’s a wonderfully fragrant spice mixture that you can throw together in no time with things that might otherwise just be gathering dust in your spice drawer. And it makes all kinds of savoury dishes even more delicious!
What is chhonk
As mentioned, a spice mixture. But one based on melted fat, so the spices release their oils and aromas even better. The result is so fragrant, warming, spicy and altogether comforting that the simplest bowl of lentils instantly becomes a rich, layered dish. The translation of chhonk comes closest to ‘tempering’, which is the term for heating chocolate, for example, in such a way that it melts glossy rather than dull. Different regions in India have their own names for it, but the common denominator is melted ghee and a combination of herbs and spices.
How to make chhonk
It’s very easy – you just need to stay with it for a moment. Bonus points if you use ghee, of course: the Indian version of clarified butter that you can buy ready-made. But making ghee yourself is easy too! If you’ve just run out of patience for that, we won’t tell if you simply use a thick knob of good butter. The important thing is not to let it burn (and with spices, that can happen within seconds). Stay nearby, stir gently, and with a little practice you’ll soon be able to tell from the aroma when those spices have been heated to perfection. It’s also not something you make well in advance or store. À la minute is the key to success here.
Go wild with variations
I happened to have a well-stocked selection of Indian spices; I had asafoetida at home, as well as amchoor (deliciously tangy dried mango powder). But you’re basically all set with just cumin seeds (leave them whole for extra flavour) and some chilli flakes! In short, give that entire spice drawer a chance to shine: dill and thyme, rosemary and dried chives, paprika and coriander seeds—go for it! Then spoon it, as we do, over lentil soup, curries, or simply a hearty minestrone. Tjonk away, yum!
Also read:
- The three basic sauces of Indian cuisine
- Everything about Indian breads
- How to cook dried beans—and make them genuinely delicious
