Asparagus Dal

Serves 1
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Directions

  1. 1Trim the ends of the asparagus and cut it into small pieces.
  2. 2Dry roast yellow moong lentil until it's golden, making sure not to burn it.
  3. 3Wash the dry roasted lentil in water until the water runs clear.
  4. 4In a pot, add the washed dal, turmeric powder, salt, and water. Cover and cook until the lentil is about 80% cooked.
  5. 5Set the partially cooked lentil aside.
  6. 6Heat oil in a pan.
  7. 7Add nigella seeds and chopped green chili (optional) to the hot oil.
  8. 8Add chopped ginger and sauté for a few seconds.
  9. 9Add chopped onion and sauté until the onion is a little soft.
  10. 10Add the asparagus and sauté for about 5 minutes.
  11. 11Add grated coconut, mix it well, and sauté for another 2 to 3 minutes.
  12. 12Add salt and sauté for another 1 minute.
  13. 13Add the cooked lentil and mix it well.
  14. 14Add a little bit more water.
  15. 15Cover and simmer for about 15 minutes or until the lentil is cooked through and the asparagus is cooked but not mushy.
  16. 16Add lots of lime juice, chopped cilantro, and some grated coconut on top.
  17. 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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