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 nigella seeds (kalonji)
1/4 tsp turmeric
1 tsp cumin seeds
1 inch piece of ginger
2 cloves garlic
4 green chillies
2 tsp oil
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.