Mungodi Hara Pyaaz

This is a dish I ate for the first time in Rajasthan. Not necessarily made the same way, but I liked it so much I adapted it to the tastebuds of the family. These baris are not to be mistaken as the same as Punjabi baris. Their Punjabi counterpart is too pungent and spicy for my taste. This is lightly spiced and has a lovely flavour. Mungodi is made out of green lentils called mung dal. When the green outer skin is removed it is yellow in colour.


Ingredients:

Mungodi............................................................2 cups
Onion................................................................1 small, chopped
Tomato..............................................................1 big, chopped
Spring onions (use white and green parts)......2 small bulbs with more green leaves, chopped
Red chilli pwdr.................................................1/2 or 1 tsp. or acc to taste
Coriander pwdr................................................1 n 1/2 tsp
A pinch of turmeric
Salt to taste
Olive oil............................................................2 tbsps for frying mungodi; 4 tbsps for the masala
Green coriander (optional)..............................for garnish

Heat 2 tbsps of oil and saute the baris. This is how it should be (second pic)

Wipe the pan to remove any bari particles. Heat 4 tbsps oil in the same pan and drop in the chopped onion (not spring onion) When they begin to brown, lower the heat and add red chilli, coriander pwdr and turmeric.

Stir for half a minute or so, and put in the tomatoes. Mix well into the spices and add a bit of salt.

Add a bit of water, cover and allow to simmer until tomatoes have softened.

Now it's time to add the sauted baris. Mix them well with the masala and add enough water to cover the baris by about one inch.

Cover and cook on medium to low (depends on the burner you use) Keep an eye on them as you need to add the chopped spring onions when the water is reduced to half the content. Then cover again and cook  till the water reduces to three fourths and the baris are soft to the cut. Sprinkle the chopped green coriander. Do not dry out completely as the dish is better with a small quantity of thick gravy to coat the baris. But that’s a preference! It tastes great even dry. Serve with chappatis.

Trust me this is really a great dish to set on your table. It certainly is humble fare but that's where humbleness ends. It tastes absolutely great!

__________________________________________________________________________________