Spring Onion Moong Dal Stirfry

Spring Onions or Scallions are usually used in Chinese cooking but taste great in Indian recipes as well. I always have a couple of bunches on hand as they cook in a jiffy and taste great.  I have tried swapping them in dishes in place of the regular purple onion for a taste variation. Chicken cooked with Spring onions is a regular favorite at my home. For vegetarian fare, I usually cook it with potatoes.  This is a new recipe shared by my mom wherein spring onions are cooked with yellow moong dal. Protein packed and delicious side to a vegetarian meal.

3-4 bunches of spring onions
1/2 cup yellow moong dal
1/4 tsp turmeric pdr
1 tbsp. Sunday masala  ( or garam masala of your choice)
salt to taste

Chop the spring onions and keep the white and green parts separately.
Wash and soak the yellow moong dal in water for 30 mins.
In a saucepan, heat 1 tbsp. of oil.
Sauté the white part of the onions till translucent.
Stir in the moong dal, green chopped part of the onion and little water.
Add salt and let it cook till the dal is almost done. The dal should be cooked but retain its shape.
Flavor now with turmeric pdr and Sunday masala.
Mix well and taste to check flavors.
Serve hot with chapattis or rice and dal.



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