logo
Food Advertising by

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 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.

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.

Print Recipe
Asparagus Tomato Dal Yum
Tomato Dal with Asparagus. 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
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Toor Dal
  • 1 cup Asparagus , chopped into 1" pieces
  • 2 Tomato Medium , chopped
  • 1 Onion - small, chopped
  • 2 chilies Green - slit
  • ¼ tsp Turmeric
  • ¼ tsp Chili powder Red (adjust as per taste)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili (optional) Dry
  • ¼ tsp Asafoetida Hing/
  • 8 ~ 10 Curry leaves
  • to taste Salt
  • 2 tsp Lemon juice
Course side dish
Cuisine south indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Toor Dal
  • 1 cup Asparagus , chopped into 1" pieces
  • 2 Tomato Medium , chopped
  • 1 Onion - small, chopped
  • 2 chilies Green - slit
  • ¼ tsp Turmeric
  • ¼ tsp Chili powder Red (adjust as per taste)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili (optional) Dry
  • ¼ tsp Asafoetida Hing/
  • 8 ~ 10 Curry leaves
  • to taste Salt
  • 2 tsp Lemon juice
Asparagus Tomato Dal
Instructions
  1. Cook toor dal until mushy either in the pressure cooker (for about 4~5 whistles) or in a saucepan with water.
  2. 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.
  3. 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.
  4. Add the tomatoes, cover and cook for another 3~4 minutes or until tomatoes are mushy.
  5. 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.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 52.

Share this Recipe

11 thoughts on “Asparagus Tomato Dal”

  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.

Leave a Reply

Your email address will not be published. Required fields are marked *