Spring Onion Moong Dal Sabzi
This is such an amazing dry dal preparation with a little crunch of spring onions. Super easy to make and healthy too. Ensure that you do not overcook the moong dal, as it should be separate and not mashed.
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- Moong dal - 100 gms (3/4 cup, washed and soaked for 1 hour)
- Spring onions - 50 gms, 2 1/2 cups, chopped
- Cumin seeds - 1-2 Tsp
- Ginger - 1 Tbsp, chopped
- Garlic - 1 Tbsp, chopped
- Onions - 1/2 cup, chopped (I used the spring onion whites)
- Tomato - 1 medium, chopped
- Green chilies - 2, chopped
- Salt to taste
- Ghee - 2 Tbsp
- Turmeric powder - 1/2 Tsp
- Coriander powder - 1 Tsp
- Red chili powder - 1/2 Tsp
- Garam masala - 1/2 Tsp
- Coriander leaves for garnishing
- Heat ghee in a pan. Add cumin seeds, let them crackle. Now add ginger, garlic and green chilies and cook it for 30 seconds on a medium flame.
- Add onions (spring onion whites) and sauté on a medium flame for 4-5 minutes or until are light brown in color.
- Now add tomatoes, turmeric powder, salt, coriander powder and red chili powder. Mix well, cover and cook it for 3-4 minutes, or until tomatoes are fully cooked.
- Add dal (drain out all the water from the dal before adding), mix well, cover and cook it for 4-5 minutes or until the dal is half done. Add chopped spring onion greens and mix well. Cover with the lid and cook for 4-5 minutes or until the dal is fully cooked ( do not overcook the dal ). Sprinkle garam masala. Mix it well.
- Garnish with coriander leaves and serve hot with phulkas or paranthas.
Hungry soul by Abha http://www.hungrysoulbyabha.com/