Otherwise known as Kolhrabi /Knol Kohl ,belonging to the family of turnips  Ganth Gobi is a common dish we serve , Soupy , Hot and spicy, fresh from the stove top, it is normally served with Warm Methi or Plain parathas or  Missi roti and some plain yogurt.The left overs are normally gobbled up , pretending it to be a chunky soup.

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We are in the process of cleaning up our pantry and crisper. Whoa , what a disorganized shopper I am ! I found a bag of Peas both yellow and Pigeon peas, some Ras el hanout  a potato, a carrot , a stalk of celery and what not … We normally dont spend a lot of time for dinner , we’d rather spend that time eating or relaxing . I prefer one pot meals . This soup was not well thought. I randomly threw in everything into the pot and lo a spicy, steaming hot and unexpectedly tasty soup emerged. I had to post it !

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Soup is something I can have any time of the year , whatever the weather might be. Somehow , a huge pot of soup simmering on the stove , brings me a feeling of being cozy , warm and content . The past couple of months we have been living on home made soups ,although Ive had hardly any time to click pictures , but I must say Ive  tried quite a few soup and shorba recipes. I will post them as and when I try them again.

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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.