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!

Recipe

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!

Methi leaves in Moong Dal

Methi is probably one of the easiest leafy vegetables to be produced in your own garden. The methi plants from our patio garden came to my rescue when I was left with no vegetables in the refrigerator! All leafy vegetables are good with Moong Dal, so here is a simple, tasty & nutritious Methi Dal.

Recipe

2 cups of Methi leaves (pick just the leaves, no stems)
1 cup Moong Dal (wash & soak dal in water for 20-30 minutes)
1 medium onion, roughly chopped
½ tsp mustard seeds
½ tsp cumin seeds
1 dried red chillie, broken into pieces
3 garlic cloves, chopped
4 curry leaves
3 green chillies, slit lengthwise
¼ tsp turmeric
salt to taste
2 tbsp oil

Heat oil in a pan and add seasoning of mustard seeds, cumin seeds, red chillie & curry leaves. Add chopped onion & garlic and let fry for a couple of minutes. Add washed methi leaves and let fry for 3-5 minutes. Add the soaked moong dal, turmeric, salt, green chillies and a cup of water. Cover & let cook until the dal turns soft. Mix & turn the stove off. Serve dal with ghee, alongside rice. (If you like a smooth consistency of dal, mash the end product with a spatula)