Friday, June 29, 2012

Spring Onion Dal

Spring onions are Chinese veggies now used regularly in Indian cuisine and spring onion dal is an example:

Preparation time: 30-40 mins

Serves: 2


Spring onions 1 bunch
Pigeon peas (Toor dal) 1 cup
Refined cooking oil 1 tbsp
Cumin seeds 1 tsp
Coriander 4-5 strands
Green chillies 4
Salt to taste


Wash and chop the springs and the onions and separate them.

Pressure-cook the pigeon peas to 3 whistles or until soft and mash-able.

Heat oil and add cumin seeds, as they pop add finely chopped green chillies and just the onion portion of spring onions and sauté until the onions are transparent.

Add the cooked pigeon peas, water as required (around a cup) and stir.

Add the chopped springs or the leafy portion of spring onions, chopped coriander and salt to taste. Stir once, cover and leave to boil on medium/low heat for around 10 mins, ensuring there is enough water and the dal will not stick to the pan.

Spring onion dal is ready. Yellow and green the dal is bland (depending on the number of chillies added) and pretty simple too. Enjoy with Jeera rice, plain rice or any of the Indian bread. Tell the kids its Kung Fu panda’s ingredients and Chota Bheem’s recipe. :)

1 comment:

TTT said...

i have tried dal and spinach before but this is a new idea ...a must try !

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