Ingredients
2 cup mixed Pulses (soaked overnight)
1 cup chopped Onion,
1 cup chopped Tomato,
1/2 cup chopped Green Garlic
1 tsp chopped Ginger,
1 to 2 chopped Green Chillies,
Salt to taste,
A pinch of Asafoetida,
Oil for tadka
1 tsp Red Chilli powder,
1/2 tsp Turmeric powder,
1 1/2 tsp Garam Masala..
Green Garlic stems for garnish..
Lemon Wedges

Method
Boil the soaked pulses after adding turmeric, asafoetida and salt, in pressure cooker for 3 to 4 whistles.

Now in a pan, put oil, add chopped onion, ginger, green garlic, green chillies and saute for 2 to 3 min. Add garam masala, red chilli powder and stir for another 2 min. Add chopped tomato, stir again. Now add the boiled pulses and stir for 5 to 10 min. Add the seasoning according to your taste. Garnish with green garlic stems and serve hot with Lachha Paratha & Onion Beet salad, lemon wedges.

Note
To avoid the dry masala powders like red chilli, garam masala, add 1 tbsp water to the masalas before putting it in the pan.

You can use normal garlic, but in winter, I add green garlic its taste, more tasty.