Asparagus Dal
Serves 1
Directions
- 1Trim the ends of the asparagus and cut it into small pieces.
- 2Dry roast yellow moong lentil until it's golden, making sure not to burn it.
- 3Wash the dry roasted lentil in water until the water runs clear.
- 4In a pot, add the washed dal, turmeric powder, salt, and water. Cover and cook until the lentil is about 80% cooked.
- 5Set the partially cooked lentil aside.
- 6Heat oil in a pan.
- 7Add nigella seeds and chopped green chili (optional) to the hot oil.
- 8Add chopped ginger and sauté for a few seconds.
- 9Add chopped onion and sauté until the onion is a little soft.
- 10Add the asparagus and sauté for about 5 minutes.
- 11Add grated coconut, mix it well, and sauté for another 2 to 3 minutes.
- 12Add salt and sauté for another 1 minute.
- 13Add the cooked lentil and mix it well.
- 14Add a little bit more water.
- 15Cover and simmer for about 15 minutes or until the lentil is cooked through and the asparagus is cooked but not mushy.
- 16Add lots of lime juice, chopped cilantro, and some grated coconut on top.
- 17Serve the lentil as is, with rice, or roti. It can also be served with rice and some fritters on the side.
Ingredients
- 1 lb asparagus, tender green parts only, cut into 3/4 inch pieces
- 0.75 cup yellow mung lentil
- 2 tbsp oil
- 0.5 cup grated coconut (save some for garnish)
- 2 green chili, chopped
- 1 tsp whole nigella seeds
- 0.25 tsp turmeric powder
- 0.5 tsp salt or to taste
- 2.5 cups water
- lime juice to taste
- chopped cilantro
- chopped ginger
- chopped onion
Equipment
potpanDutch oven
Tips
- Ensure not to burn the yellow moong lentil when dry roasting it.
- Cook the lentils until about 80% cooked initially.
- Sauté onions until soft.
- Cook asparagus until tender but not mushy.
- The green chili is optional.
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