Prep Time:10 m Cook Time:20 m
Serves:3
Ingredients
Asparagus - 200 g
Channa Dal - 1/4 cup(soaked for 20 m)
Onion(shallots) - 10
Green Chilli - 2
Curry Leaves - few
Coconut - 2 tbl sp
Mustard Seeds - to splutter
Salt - as required
Oil - 2 tsp
Method
- Wash the asparagus and break the stalk at the end by bending and discard the ends.
- Bring a wide pan of salted water to boil and place the asparagus in this.After five minutes remove the asparagus and chop them into small pieces leaving the spears intact.
- Meanwhile cook channa dal in another vessel of salted boiling water.When the channa dal is soft strain the excess water.
- Heat oil in a pan,splutter mustard seeds,add curry leaves and green chilli followed by shallots.Saute for a minute or two till onions become soft.Now add the asparagus followed by required salt and boiled channa dal.Now add the spears.Sprinkle grated coconut,give it a toss and transfer to serving bowl.Serve with rice.
Little Words
- Nice combo for curd rice,rasam rice,sambhar rice..
- Add little salt because salt is added in every step.
- The more thick the stalk is the more fleshy and juicy the vegetable.
