To a foodie like me spring in California means two things: lots of strawberries and a lot of green garlic! Okay, I may be the only weirdo you will see who writes about strawberries and green garlic in the same sentence but I do really love the onionish-garlicish flavor of the green garlic. I don't know about where you live but over at my place I hardly see any green garlic in supermarkets or large grocery stores. Infact I never knew green garlic is available here until I started visiting our local farmer's market where they are in season early spring.
Green garlics is just a young garlic. It looks like a slightly big spring onion and has a delicate garlic taste (more a mix of garlic and spring onion). You buy it fresh, then clean it, chop off a bit of top and some tough green ends and slice the rest of the tender whites and greens and use them wherever you would use garlic or spring onions.
Today I am sharing a simple split mung daal recipe with green garlic. The spices are kept at a bare minimum just to let the green garlic shine through. I do feel it pairs really well with split mung. The recipe, as always, is much left to your tuning. You can add more spices if you want a spicy version or add less garlic if you don't like the daal to be very garlicky.
