No kidding!!! Sometimes I am amazed by the fact that I do this very deftly….using continental vegetables in indian cooking……most of the times it is something really worth getting your tongue on….and then there are other times too

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I do not know how it was invented, but this was a regular with mom and it goes well with rice. I remember eating this often, back home and I whipped it up for K one night for dinner. I never saw /heard anyone else from my extended family making it. he liked it and its a regular at our home too! Mom would call it “pappu kura” and serve it with some potato /raw banana chips /rice vadiyalu or majjiga mirapakayalu(dried green chillies in yogurt). I think the best combo was with dried chillies in yogurt.

This is all you need…

4 bunches of spring onions
1/2 cup of moong dal
1/2 cup of tomatoes
3 green chillies
Juice of half of a lemon
For the popu:
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1 teaspoon of Urad dal
1 teaspoon of mustard seeds
1 red chili
1/4 teaspoon of asafoetida
A few curry leaves

Wash the moong dal and leave it in water for 15 min. Wash spring onions and chop the greens and bulbs too. Do not discard either of them. Meanwhile, heat a vessel with a teaspoon of oil and add the urad dal, mustard seeds, red chili, asafoetida, curry leaves, green chillies and saute for sometime. Then add the washed dal and saute for 2 minutes until the oil covers the grains. Then, add the spring onions and let cook, covered without adding any water. After keeping covered 5-10 minutes, add the tomatoes, salt and keep covered until done. the dal should remain intact and the spring onions soft. Remove from heat and add the juice of half of a lemon.Serve hot with hot rice and chips/fritters of your choice.