I wait every year for the Green shallots/ Hara pyaaz to appear in the markets. Culinary delights of this vegetable are endless and flavorsome – from paranthas, fried rice to chutneys and salads !
I need not mention the benefits of Bengal gram lentil, source of protein. Green shallots also called Spring onions are good source of vitamins and sulphur.
Here , I have increased the quantity of lentil.
Here’s what I did…………..
2 cups – roughly chopped shallots (including the greens)
2 1/2 tbsp – bengal gram lentil
1 tbsp – finely chopped tomato (optional)
1/4 tsp – mustard seeds
1/2 tsp – red chili powder
1/4 tsp – coriander powder
1/4 tsp – tumeric powder
1 tsp – oil
salt to taste
Soak the lentil in water for 2 hours.
Heat oil in a pan and temper with mustard seeds. Add the chopped white part of the shallot only. Stir fry for 2 mins. Drain the water from the lentils. Add this to the frying shallot. Lower heat to medium and fry for another 2 mins.
Add the chopped tomato and the dry spices. Cover and cook for 2-3 mins, till tomatoes soften. Now add the onion greens and season with salt. Lower the heat to minimum, cover and cook till the lentil softens. You may add water, if needed, but the onion greens will have it’s own moisture. So be careful about adding extra water.
Once the lentil have softened, increase the flame and vaporize any leftover moisture.
Serve hot with chapatis or paranthas.
Happy cooking !! 🙂
Cheers !! 😀