Tuesday, January 3, 2012

Dill & spring onion

Dill & spring onion are very popular in India categorized under leafy vegetables. There is generally a special stall selling only leafy vegetables and there are so many varieties that I can name only a few. My dad is the best person for telling the names of different varieties. 
I have always heard that dal and curry can be made from dill. I ate masala vada at the Hindu temple in Tampa Florida and they had added dill in the masala vada. It was the best vada that I had ever eaten. Dill enhances the taste of the masala vada. In the meantime I had got dill after a very long time and and wanted to combine dill and spring onion and make it like a fry. 

  • 2 cups dill 
  • 1 cup spring onion
  • 2 spoons moong dal
  • 1 medium onion diced
  • 3 green chillies
  • 3 garlic pods
  • Turmeric
  • Salt
  • Oil 
Process->Separate the dill leaves from the stems. Finley chop dill and spring onions together and wash it properly to remove the mud. Soak the moong dal in water 20 minutes. Add oil to a hot non stick pan. As the oil gets heated in that add green chillies and crushed garlic pods and saute it golden brown. Next add the onions, turmeric and salt and cook the onions tender. Finally add the moong dal and the chopped leafy vegetable and saute it. Put a lid on the pan and cook it on a medium flame stirring occasionally. The moong dal should cook slightly tender. Increase the flame and stir it continuously till the water evaporates. Enjoy it with bhakri or chapati.

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