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1 cup - toor dal
6-8 sprigs - Fresh asparagus sticks
1/2 tsp - mustard
1/2 tsp - cumin seeds
1/4 tsp - Hing (asafoetida)
2 to 3 - Green chillies, medium sized
Coriander leaves, chopped
A few curry leaves
A pinch of garam masala (optional)
4 or 5 tbsp of oil/ ghee
Salt to taste
How to Make Asparagus Dal
Pressure cook the toor dal.
Chop the asparagus sticks into 2 inch pieces.
Heat oil/ ghee in a pot, add mustard.
When they splutter, add cumin seeds, 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 a lid and cook on slow fire for a while.
When asparagus is tender, add turmeric powder, 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 dal and then add chopped coriander leaves.
Serve hot with rice or chappatis.
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