Spring Onion Dal

May 26, 2007 | 18 Comments

A simple, satisfying dal. Whenever we buy spring onions/scallions for a dish, we have half the bunch left over. This is a great way to use it.

The nigella seeds (kalonji) intensify the oniony notes. Simmer this dal for atleast 20 minutes after adding the onions to bring out all the flavours.

Spring Onions with Moong Dal

1 cup split green gram (moong dal)
1/2 cup chopped spring onion whites
1 tsp (kalonji)
1/4 tsp turmeric
1 tsp cumin seeds
1 inch piece of ginger
2 cloves garlic
4 green chillies
2 tsp oil
salt
2 tsps lime juice
1/4 to 1/2 cup chopped spring onion greens for garnish
1 tsp transfat free margarine or ghee (clarified butter)

1. Toast moong dal in a pan until golden, then cook with turmeric and 3 cups water until half done.

2. Finely chop the ginger, garlic and green chillies, or crush them in a mortar and pestle.

3. Meanwhile, heat the oil, add the cumin and nigella seeds, let them sizzle, then add the ginger, garlic and green chillies, stir for a few seconds.

4. Add the spring onion whites and cook them down for four to five minutes. Add the cooked dal and salt and simmer on a medium low flame for atleast 20 minutes. Add more water if necessary. Slow cooking brings out the flavours.

5. Stir in the lime juice and ghee. Garnish with the spring onion greens.

This is our ‘S’ dish for Nupur‘s A to Z of Indian Vegetables event at One Hot Stove.

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18 Comments

  1. viji says:

    Ultimate comfort food Bee. Viji

  2. TheCooker says:

    had such a feeling of deja vu. this is exactly how i make kanda-paat (spring onion) amti. i just love the texture we get by toasting the moong daal before cooking it.

  3. Anonymous says:

    Looks good and nutritious

  4. beens says:

    very nice.is there anyother name for this kalonji seeds?are they sesame/ellu-seeds?thought of making it tomorrow,but i am stuck at this block:)-kalonji.

    the wiki link in the article has few other names. it is not sesame – which commonly comes in both black and white. kalonji is available in any indian store.
    - jai

  5. beens says:

    thanks jai.

  6. Cynthia says:

    I want some of that dal, now :)

  7. indosungod says:

    Simple and good

  8. archana says:

    Loved the idea of combining with dal. I have always made a sabzi with besan. Will surely try your recipe.

  9. Seena says:

    Of course, a very satisying meal..would make it with little difference..

  10. sra says:

    I love nigella, it’s such a great spice, it works well even in isolation!

  11. roopa says:

    the dhall looks so healthy and comforting!

  12. Philip says:

    This looks a great recipe and brilliant when you have a vegetable garden with a big patch of spring onions and the garden thinning out with the cold weather, ( Australia,Canberra ) Thanks, Im going to cook it today.
    See you.

    Let us know how it turned out. – Jai

  13. Smita says:

    Ooh – very nice idea. Always looking for ways to use up that moong dal! Thank you for sharing@

  14. Nupur says:

    I love this idea…I always have half-bunches of spring onions left over from other recipes that I need to use up. Thanks for participating!
    That photo of the nigella seed is adorable!

  15. Linda says:

    Looks just delicious, and love that springy color combo!



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