Mongen ji Kunni is a dish cooked with chicken, Mong lentils (green gram), spices, vermicelli and flavoured with Metthi (fenugreek) leaves that creates a very different yet aromatic flavour. The simpler version of Kunni was made with rice, Mong, potatoes and vegetables, more or less similar to khichdi. Offering of Kunni came to be known as a post-burial custom.

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People who carried or accompanied the dead body to the graveyard would not have taken any food for a long duration, having been engaged in preparing the body and participating in all the funeral processes. Immediately after the burial prayer, the person offering the Kunni would invite all men present at the funeral to join for the Kunni. Women visitors were expected to stay back until the men returned after burial and then to participate in Kunni. The obligation to offer Kunni devolved on the family of the spouse of the deceased, failing which on the family of daughter-in-law, failing both on the family of the son-in-law. In the case of an unmarried person, and where the family of the spouse or relatives by marriage did not exist, it fell on the family of the mother. If the responsible person was not immediately available, any person not directly involved in mourning or the Jamaath Seth met the expenses and recovered them from the persons concerned. Failing all, it was on the Jamaath to meet the cost. The same people were also expected to provide food for the inmates of the house for three days of mourning, which was optionally shared by neighbours and friends.