This is a very simple dish my mom makes whenever spring onions are available in the market. When we were small kids, she had to finish all the chores and also had to make tiffins before leaving for work, that’s when she used to make this dish. She was doing all the preparation before going to bed!
Serves: 2 People
2 small bunch of Spring onion/Kandyachi paat/paaticha kanda
3 Tbsp Chana daal/ split chickpea
1/4 Tsp cumin seeds
2 garlic cloves
1-2 green chili/1-2 Tsp of garlic chutney
salt for taste
1 Tbsp oil
pinch of asefoetida
1-2 Tbsp Peanut powder(optional)
Wash and soak daal for 1-2 hour, take enough water and boil it for 10-12 minutes or till it 80% cooked. Wash spring onion and cut it into small or 1/4 inch pieces. In pan heat oil on medium heat and add cumin seeds. Now add crushed garlic cloves saute till garlic leaves its raw aroma, add cooked daal and saute for a while. Add garlic chutney, asefoetida, add spring onion and mix well. Add salt, mix well and cover and cook for 10-15 Minutes or till spring onion gets cooked.
1) If your are planning to make it next day, you can soak daal for overnight or simply soak in the hot water, it will reduce soaking time.
2) One can wash spring onions after chopping, it help to reduce spiciness of spring onions.
3)One can add chopped green chilies instead of garlic chutney.
4) To add more taste, one can add Peanut powder.
5)There is no need to add water as spring onion leaves water.