Friday, November 2, 2007

Asparagus-Moong Dal (Pesara pappu/Yellow split peas)

I had tried Asparagus in Moong Dal at a friend's (Chithra) place and quite liked it! I thought that was a great way to eat one good, but rather bland vegetable! And so I tried it in my kitchen and discovered a new love for Asparagus. Thanks Chithra, for the inspiration!


1 cup Moong Dal (wash & soak in water for 30 minutes)
1 bunch Green Asparagus (remove the tough end, cut into 1/2” rounds)
1 medium onion, roughly chopped
3 green chillies, slit lengthwise
salt, turmeric – to taste
1 tbsp oil
For seasoning : 1 dried red chillie – broken into pieces, ¼ tsp cumin seeds, ¼ tsp mustard seeds, 3 garlic cloves-chopped, 5 curry leaves

  • Heat oil in a pan, add seasoning ingredients, chopped onion and saute for a couple of minutes
  • Add soaked moong dal, green chillies, a cup of water, salt & turmeric
  • Cover and cook until dal is half cooked
  • Add asparagus, add water if required, cover & cook until done
  • When done, asparagus should be firm to touch, but tender (should not turn mushy) and the dal, at grainy consistency

Finally, I add a couple of teaspoons of ghee.... and it tastes divine with rice!

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