IT Café Online

Ingredients

1 cup toor daal
6-8 sprigs of fresh asparagus sticks
1/2 tsp mustard seeds
1/2 tsp jeera
1/4 tsp hing (asafoetida)
2-3 medium sized green chillies
coriander leaves chopped
a few curry leaves
a pinch of garam masala (optional)
4-5 tbsp of oil/ghee
salt to taste

Method

Pressure cook the toor daal. Chop the asparagus sticks into 2 inch tall pieces.

Heat oil/ghee in pot, add mustard seeds, when they splutter, add jeera, hing and the curry leaves.

Then add the green chillies. Fry for a bit. Add the asparagus sticks and fry for a while. Then cover with lid and cook on slow fire for a while.

When asparagus is tender (it should not become too mushy), add haldi, the cooked toor dal and salt to taste.

Add a pinch of garam masala if you like. Add water to make it as thick or thin as you like. Ideally, the consistency should be medium.

Boil the daal and then add chopped coriander leaves. Serve hot with rice or chapatis.