SIMPLE MOONG DAL AND GREEN ONION SUBZI

Ingredients:
Moong dal – ½ cup
Chana dal – 1 tbsp
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Turmeric powder – ¼ tsp
Asafetida – 1/8 tsp
Dry grated coconut – 2-3 tbsp
Garlic – 2 cloves
Red chili powder – 1 tsp
Salt
Freshly chopped coriander leaves

Cooking procedure:
Wash the moong dal and chana dal in same container till the water runs clear. Then add 2 cups of water and pressure cook for 10 minutes or 3 whistles. Add 1 tsp of salt and oil in the dal so that it doesn’t overflow. Grind the coconut, garlic, red chili powder, turmeric powder, asafetida and salt to form a coarse powder.
Heat 1 tbsp of oil in a pan. Add mustard seeds, as the mustard seeds splutter, add the cumin seeds. Add the coconut garlic powder. Reduce the flame to low before you add the coconut powder otherwise it will burn. Then add the dal and mix everything well. Adjust the amount of water as per the required consistency. Bring it to a boil and let cook for 5-6 minutes. Finally add freshly chopped coriander leaves. Serve hot with some ghee and lemon juice. This dal taste good with roti/ chapatti or rice.

GREEN ONION SUBZI

Ingredients:
Green onions- 5-6 bunches
Chana dal – ¼ cup
Mustard seeds – ¼ tsp
Asafetida – a pinch
Garlic – 4-5 cloves, crushed
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Salt
Roasted peanut powder – 1 tbsp (optional)

Cooking Procedure:
Wash the chana dal till the water runs clear and soak it in 1 cup of water for an hour. Wash and cut the green onions. To remove sand from the green onions soak them in water for 5 minutes and sand will settle down. Chop the green onion in 1 inch pieces.
Heat 1 tbsp of oil in a pan. Add the mustard seeds, as the mustard seeds splutter, add asafetida. Reduce the flame and add garlic, red chili powder, turmeric powder and asafetida. Mix everything well then add the chana dal. Then add the green onions and mix everything well. Now cover the pan let cook till the green onions become tender. This vegetable preparation will be dry so if you see water in this subzi, just remove the lid and let cook on high heat, stirring occasionally. After the green onions get cooked, add the peanut powder, which is optional. Mix well and continue cooking for another minute. Serve hot with roti/ bhakri. We like to eat this vegetable with millet/bajri bhakri. You can pair this vegetable with any dal.