Fry moong dal in ghee till it turns brown along with curry leaves.
Add turmeric powder, pour water and let it cook.
After it's half way cooked, add the chopped green onion stems.
After it's completely cooked (should be soft when you touch), add chopped green onion leaves and coriander leaves along with the salt. Adjust the consistency, either by cooking more so that it thickens, or adding more water and boiling for some more time. This goes well with chapatti/roti or rice.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.