Asparagus Parupu Usili
Inspired by Beans Parupu Usili, a popular South Indian dish. This dish combines fresh, seasonal asparagus with toor dal. A great side dish with rice and rasam. It can also be served as a healthy early evening snack.
Equipment
- Steamer
- Pan
- Knives and Cutting Board
- Spatula
Ingredients
Ingredients for the Poriyal
- 14-15 Stalkts Asparagus (400 gms)
- 2 tbsp Groundnut Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds/Cumin Seeds
- ⅓ tsp Asafoetida
- 8-10 Fresh Curry Leaves
- 2-3 Dry Red Chillies
- ¾ tsp Salt
- ½ tsp Turmeric Powder
- 1 tsp Grated Coconut
- 1-2 tbsp Finely Chopped Fresh Coriander Leaves
Ingredients for the Dal Mixture
- ½ Cup Toor Dal; washed and soaked for 4 hours
- 1-2 Dry Red Chillies
- ½ tsp Asafoetida
- ¼ tsp Turmeric Powder
- ¼ tsp Salt
Instructions
- Wash the soaked toor dal. Drain out all the excess water.
- In a mixie jar, grind the soaked dal with salt, turmeric powder, dry red chillies and asafoetida to a fine paste. Don't add extra water.
- Steam this dal mixture till it is fully cooked. On high heat, it takes about 10-12 minutes.
- Remove and let this mixture cool.
- Once cooled, use your fingers to make them into crumbs. Keep these aside.
- Heat oil in a pan.
- On medium heat, fry chana dal, urad dal, mustard/cumin seeds, curry leaves, dry red chillies and asafoetida.
- Add chopped asparagus.
- Add salt and turmeric powder. Lower the heat. Cover and cook till the asparagus turns tender.
- Then, add the crumbled dal mixture and grated coconut. Mix everything and cook for another 2-3 minutes.
- Garnish with fresh coriander leaves and serve.