- Toor Dal - 1 cup soaked and cooked (it should still be firm and retain shape)
- Asparagus - 1 bunch (approx 1 lb) cut into small pieces like you would do beans after discarding the tough bottom ends of the stem..
- grated coconut - 1/2 cup
- green chillies - 5 chopped
- shallots - 5 sliced
- curry leaves - 2 springs
- Oil - 2 tsp
- salt - to taste
- turmeric powder - 1/4 tsp
Mix together the grated coconut,green chillies,shallots,curry leaves,turmeric and some salt with your hand and keep aside.
Heat oil in a pan and splutter the mustard seeds.
Add in the asparagus and salt to taste and stir fry for 2 minutes.
Add in the coconut mixture and stir well.
Add the cooked dal and mix - cover and cook for another 5 minutes until the mixture is dry.
Asparagus should not be overcooked.It turns a dull Grey color and doesn't taste as good when overcooked.