How to make Nashik Zirka -

A spicy, garlicky peanut and sesame gravy served with hot steamed rice - bliss

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White sesame seeds (सफेद तिल), Garlic (लहसुन)

Cuisine : Maharashtrian

Course : Dals and Kadhis

For more recipes related to Nashik Zirka checkout Sesame Dal. You can also find more Dals and Kadhis recipes like Mango Chutney- SK Khazana Kachche Aam ki Kadhi Moong Aur Hare Lasun Ki Dal Tomato Saar - SK Khazana

Nashik Zirka

Nashik Zirka Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Nashik Zirka Recipe

  • White sesame seeds 4 tablespoons

  • Garlic 8 cloves

  • Green chillies 4

  • Dried coconut , grated 4 tablespoons

  • Fresh coriander leaves , roughly chopped 1/2 cup

  • Oil 3 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Peanuts , roasted and crushed 1/2 cup

  • Steamed rice to serve


Step 1

Dry roast sesame seeds in a small non-stick pan, on medium heat for 2-3 minutes. Transfer into a bowl and set aside.

Step 2

Grind garlic, green chillies, dried coconut and coriander leaves with ½ cup water to a coarse paste.

Step 3

Heat oil in another non-stick pan, add mustard seeds and once they start to splutter, add asafoetida and cumin seeds.

Step 4

Once cumin seeds start to change colour, add ground paste and cook for a minute.

Step 5

Add 4 cups water, turmeric powder, salt, crushed peanuts and allow the mixture to come to a boil.

Step 6

Grind sesame seeds to a fine powder and add it to the gravy. Cook for 2-3 minutes.

Step 7

Transfer into a serving bowl and serve hot with rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.