Are you looking for a quick, healthy, and delicious side dish for your everyday meals? This Spring Onion Moong Dal Recipe (also known as Kanda Paat Bhaji) is exactly what you need! Made with fresh green spring onions, protein-rich yellow split moong dal, and basic pantry spices, this simple stir-fry is both nutritious and incredibly flavorful.
Whether you are packing a lunchbox for work or preparing a fast dinner, this healthy spring onion sabzi comes together in just about 15 minutes. The secret to its great taste lies in the freshly crushed garlic and traditional spicy masala, giving it a rustic, comforting flavour that pairs perfectly with flatbreads. Follow this beginner-friendly guide to master this amazing Spring Onion Moong Dal Recipe and impress your family!
Ingredients List
- Yellow Moong Dal (Split green gram): 1/2 cup (soaked in water for 1 to 2 hours)
- Spring Onion (Kanda Paat): 1 large bunch, finely chopped (including the tender white bulbs)
- Oil: 1 1/2 tablespoons
- Mustard seeds: 1 teaspoon
- Cumin seeds (Jeera): 1 teaspoon
- Garlic cloves: 4 cloves, crushed
- Kanda Lasun Masala (Onion Garlic spice blend): 1 1/2 teaspoons (adjust to your taste)
- Salt: 1/2 teaspoon (or to taste)
Step-by-step Instructions
- Step 1: Soak 1/2 cup of yellow moong dal in water for 1 to 2 hours. Drain the water completely and set it aside.
- Step 2: Heat 1 1/2 tablespoons of oil in a kadhai (wok) or pan over medium heat.
- Step 3: Add the mustard seeds and cumin seeds to the hot oil, letting them splutter to release their aroma.
- Step 4: Add the crushed garlic cloves and sauté for a few seconds until they turn a light golden colour.
- Step 5: Add the freshly chopped spring onions to the pan. Sauté the greens and the white bulbs well on medium heat.
- Step 6: Stir in the Kanda Lasun Masala and salt. Mix thoroughly. You will notice the spring onions starting to release their natural water.
- Step 7: Add the soaked moong dal to your Spring Onion Moong Dal Recipe. Mix everything completely so the spices coat the dal.
- Step 8: Turn the flame to low and let it cook for 10 to 12 minutes until all the moisture evaporates and the dal is perfectly soft. (If cooking on medium heat, it will take around 5 to 7 minutes).
- Step 9: Turn off the heat and serve your delicious sabzi hot!
Also Read: Authentic Chavali Shengachi Bhaaji Recipe | Perfect Tiffin Sabzi
Cooking Tips
- Soak the dal: This is the most important step! Soaking ensures the moong dal cooks quickly and evenly without turning mushy.
- No extra water needed: Do not add extra water to the pan. The natural moisture released by the spring onions and the salt is more than enough to cook the soaked dal perfectly.
- Masala Substitute: If you do not have Kanda Lasun Masala at home, you can easily substitute it with 1/2 teaspoon of red chilli powder and 1/4 teaspoon of garam masala.
Variations
- Vegan Version: Great news! This traditional recipe is naturally 100% vegan.
- Spicy Version: If you love extra heat, add 1 or 2 finely chopped green chillies into the oil along with the garlic.
- Kids-Friendly Version: Skip the spicy Kanda Lasun Masala entirely. Use a small pinch of turmeric powder and mild coriander powder instead.
- Different Lentils: You can swap the moong dal with chana dal (split chickpeas). Just make sure to soak the chana dal for a longer time, at least 1 1/2 to 2 hours.
Serving Suggestions
Serve this flavorful Spring Onion Moong Dal Recipe hot alongside fresh chapatis, jowar bhakri, or parathas. It also makes a wonderful, dry vegetable side dish when served with a simple meal of steaming hot rice and yellow dal.
Also Read: Quick Maharashtrian Toor Dal Amti Recipe (Everyday Style)
FAQs
Q: Can I make this Spring Onion Moong Dal Recipe without soaking the dal?
A: It is highly recommended to soak the dal for at least 1 to 2 hours. If you skip soaking, the dal will take much longer to cook, might remain hard, and you may need to add extra water (which changes the dry texture of the dish).
Q: What is Kanda Lasun Masala?
A: Kanda Lasun Masala is a famous traditional Maharashtrian spice blend made from dried onions, garlic, and red chillies. It gives the dish its authentic, mildly spicy flavour.
Q: Can I add tomatoes to this sabzi?
A: Traditionally, tomatoes are not added to this recipe because the moisture from the onions is enough to cook the lentils. However, if you prefer a slightly tangy taste, you can add 1/2 of a small chopped tomato before adding the dal.
Q: How long does this sabzi stay fresh?
A: You can store the leftover sabzi in an airtight container in the refrigerator. It stays fresh and tastes great for up to 2 days.
Spring Onion Moong Dal Recipe: Quick & Tasty Sabzi
Ingredients
- Yellow Moong Dal Split green gram: 1/2 cup (soaked in water for 1 to 2 hours)
- Spring Onion Kanda Paat: 1 large bunch, finely chopped (including the tender white bulbs)
- Oil: 1 1/2 tablespoons
- Mustard seeds: 1 teaspoon
- Cumin seeds Jeera: 1 teaspoon
- Garlic cloves: 4 cloves crushed
- Kanda Lasun Masala Onion Garlic spice blend: 1 1/2 teaspoons (adjust to your taste)
- Salt: 1/2 teaspoon or to taste
Instructions
- Step 1: Soak 1/2 cup of yellow moong dal in water for 1 to 2 hours. Drain the water completely and set it aside.
- Step 2: Heat 1 1/2 tablespoons of oil in a kadhai (wok) or pan over medium heat.
- Step 3: Add the mustard seeds and cumin seeds to the hot oil, letting them splutter to release their aroma.
- Step 4: Add the crushed garlic cloves and sauté for a few seconds until they turn a light golden colour.
- Step 5: Add the freshly chopped spring onions to the pan. Sauté the greens and the white bulbs well on medium heat.
- Step 6: Stir in the Kanda Lasun Masala and salt. Mix thoroughly. You will notice the spring onions starting to release their natural water.
- Step 7: Add the soaked moong dal to your Spring Onion Moong Dal Recipe. Mix everything completely so the spices coat the dal.
- Step 8: Turn the flame to low and let it cook for 10 to 12 minutes until all the moisture evaporates and the dal is perfectly soft. (If cooking on medium heat, it will take around 5 to 7 minutes).
- Step 9: Turn off the heat and serve your delicious sabzi hot!
