Cook's Hideout: Asparagus Tomato Dal

May 10, 2015

Asparagus Tomato Dal

Blogging Marathon# 52: Week 2/ Day 1
Theme: Seasonal Veggies & Fruits
Dish: Asparagus Tomato Dal
My theme for the second week of this month's marathon is 'Dishes with Seasonal Veggies & Fruits'. First up is a simple dal with asparagus and tomato.
Asparagus Tomato Dal
Asparagus is a spring vegetable and I look forward to buying it when in season. Asparagus has a delicate flavor and is composed of 93% water. It is low in calories and very low in sodium. It is a good source of vitamins and minerals, dietary fiber, protein etc etc.

Asparagus Tomato Dal
I see asparagus all year round in the grocery stores but some times they tend to be woody and also very expensive. The in-season asparagus are very tender and reasonably priced. They almost taste like tender green beans and I love it them roasted or grilled.
I rarely used asparagus in Indian dishes but after seeing quite a few dry curry recipes on some blogs, I decided to try it in this dal recipe. It cooks up in no time and blends really well in any dish. Served with rice and papad, this asparagus dal is a comforting dish for any time of the day.
Asparagus Tomato Dal
Ingredients: Serves 3~4
Toor Dal - ½cup
Asparagus - 1cup, chopped into 1" pieces
Tomato - 2 medium ripe, chopped
Onion - 1 small, chopped
Green chilies - 2, slit
Turmeric - ¼tsp
Red Chili powder - ¼tsp (adjust as per taste)
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Dry red chili - 1 (optional)
Hing/ Asafoetida - ¼tsp
Curry leaves - 8~10
Salt - to taste
Lemon juice - 2tsp

Method:
  • Cook toor dal until mushy either in the pressure cooker (for about 4~5 whistles) or in a saucepan with water.
  • Heat 2tsp oil in a pan, add mustard seeds & cumin seeds. Once the seeds start to splutter, add dry red chili, hing and curry leaves.
  • Next add the asparagus and turmeric. Cover and cook till asparagus is tender, about 3~5 minutes - depending on the thickness of the asparagus used.
  • Add the tomatoes, cover and cook for another 3~4 minutes or until tomatoes are mushy.
  • Add red chili powder and salt. Now stir in the cooked dal and mix well. Simmer for 3~4 minutes. Turn off the heat and add lemon juice. Serve hot with rice or roti.
Asparagus Tomato Dal
Lets check out what my fellow marathoners have cooked today for BM# 52.
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10 comments:

  1. Never tasted asparagus so far. I'm gonna try this when found this veggie in my area. Nice clicks esp first one, it's very appealing.

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  2. Interesting use of asparagus.. Looks so comforting

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  3. Very nice Pavani, as always the bowl of rice with dal is so comforting!

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  4. That sure is an interesting dish and looks full of flavors.

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  5. What a flavorful and healthy bowl of rice!! Never though of adding asparagus!! will try next time..

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  6. I LOVE this dal - thick and hearty and using one of my favorite veggies

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  7. A filling and yummy dish perfect with steamed rice.

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  8. Very interesting use of asparagus. Should try it out sometime.

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  9. Wow, never tried asparagus in dal, thats really a brilliant idea Pavani.

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  10. Somehow I never am inspired to buy asparagus. This dal looks so comforting.

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