Asparagus lentil soup or dal is a thick, spicy and delicious dish that is great to serve with bread/ roti or even with rice. Perfect recipe to use Spring fresh asparagus.
Asparagus is a spring vegetable and I always look forward to buying it in season. It has a delicate flavor and is composed of 93% water. It is very low in calories and in sodium. Asparagus is also a good source of vitamins and minerals, dietary fiber, protein etc etc.
I see asparagus all year round in the grocery stores but they tend to be woody when not in season 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.
Ingredients:
Being a south Indian, any new veggie is either tried in a rice dish or in a lentil dish. So I tried making a dal with asparagus. Also it cooks up in no time and blends really well in any dish.
I used Pigeon pea lentils aka Toor dal to make this asparagus lentil soup. Red lentils aka masoor dal will also work well in this recipe. Masoor dal cooks much faster and the dish will take less than 30 minutes to make.
Instructions:
Making this recipe in an instant pot or pressure cooker makes it a quick and easy, under 30 minute dish. I have included instructions on how to make the dish in both instant pot or on stove top.
Asparagus Lentil Soup | Asparagus Dal
Ingredients
- 2 tsp Oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 1 Dry red chili
- ¼ tsp Hing/ Asafetida
- 6~8 Curry leaves
- 1 Small Onion, chopped
- 2 Green chilies, slit
- ¼ tsp Turmeric
- 1 bunch of Asparagus, chopped into 1" pieces
- 2 Medium Tomato, chopped
- ½ tsp Red Chili powder (adjust as per taste)
- ½ cup Red Lentils (Masoor dal) or Pigeon lentils (Toor dal)
- 1 tsp Salt
- 1 tbsp Lemon juice
Instructions
Instant Pot Recipe:
- Start IP on 'Saute' Mode - heat oil, 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, red chili powder. Cover and cook for another 3~4 minutes or until tomatoes are mushy.
- Add lentils, 1½ cups of water and salt. Mix well.
- Switch IP from saute mode to manual/ pressure cook mode. Cook on high pressure for 6 minutes for red lentils and 8 minutes for pigeon lentils.
- Let the pressure release naturally. Open the lid and stir in lemon juice. If dal looks too thick, add water and cook till heated through. Serve over rice or with bread/ roti.
Notes
- 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.
- Add the tomatoes and red chili powder. Cover and cook for another 3~4 minutes or until tomatoes are mushy.
- Add red chili powder and salt.
- Now stir in the lentils, 2~2½cups of water and mix well. Bring the mixture to a boil; lower the heat, cover and simmer for 15~20 minutes for red lentils (masoor dal) and 25~35 minutes for pigeon lentils (toor dal).
- Add lemon juice and serve!!
Top Tips:
Here are my top tips on choosing and storing fresh asparagus.
- When choosing asparagus, make sure that the stalks look bright green and firm. Make sure they are not limp and do not have wrinkles.
- Asparagus tips must be tightly closed and compact.
- Make sure that the base of the stem is not dried out or flaky.
- Size does not matter - even thick stalks can be tender and juicy.
- To store in the fridge, treat fresh asparagus like flowers. Cut about 1" off from the base and stand them in a container with little water. Cover the top with a ziplock bag and place the whole thing in the fridge. This way, asparagus stays fresh for more than a week.
- For more information on how to select and store, check out the article at Spruce eats.
Taste Test:
Both my picky eaters loved this dal. My especially picky son, who wouldn't touch asparagus with a barge pole, came back for seconds. That is a win-win for me. This dal is now on our regular meal rotation especially in Spring.
Few more Asparagus Recipes:
Linking to this month’s BM# 110 and don’t forget to check out what my fellow marathoners have cooked up today.
Sandhiya
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.
Nivedhanams Sowmya
Interesting use of asparagus.. Looks so comforting
Srivalli
Very nice Pavani, as always the bowl of rice with dal is so comforting!
vaishali sabnani
That sure is an interesting dish and looks full of flavors.
Saras
What a flavorful and healthy bowl of rice!! Never though of adding asparagus!! will try next time..
Global Tastes & Travels Inc.
I LOVE this dal - thick and hearty and using one of my favorite veggies
Global Tastes & Travels Inc.
I LOVE this dal - thick and hearty and using one of my favorite veggies
sneha datar
A filling and yummy dish perfect with steamed rice.
Harini-Jaya Rupanagudi
Very interesting use of asparagus. Should try it out sometime.
Priya Suresh
Wow, never tried asparagus in dal, thats really a brilliant idea Pavani.
Suma Gandlur
Somehow I never am inspired to buy asparagus. This dal looks so comforting.
Vaishali Sabnani
Asparagus itself has such a delicious and wonderful flavor , I just make the roasted version - that’s if available , love its use in dal , very interesting recipe .
Erika
This soup looks so flavorful and I love all the health benefits. I can't wait to try it!
Debi
I love lentils and I love asparagus, but I'd never had them in a soup together before. You know what, this was delicious and surprising. Thanks for all the tips on the recipe. I'll make this again.
Leslie
I love asparagus but I don't think I have ever tried it in soup! This is right in my wheelhouse!
Shailender Sharma
Absolutely simple and delicious recipe. Never get the chance to try Asparagus but this pictures are making me fall for it.
ARCHANA
In my place, it gets eaten raw!! I love your comment about being a SOuth India everything has to go in rice or dal. So very true even I think similarly. 😀 Hopefully will try making this soup it looks comfortingly delicious.
Lata Lala
I have never used asparagus in indian style cooking. Your recipe looks super delicious Pavani.
Bookmarking this to try this sometimes in near future.
Sandhya Nadkarni
Love the fusion recipe Pavani and your comment about being South Indian so have to think of dal and rice 🙂 I cook according to my taste buds too.
Mayuri Patel
That is definitely a good way to se asparagus..in soup with some lentils. I love asparagus but once after I sort of burnt them trying to saute them, I've stopped cooking with them. More because had no idea how else to use them. Here we don't get them so often and when we do they are expensive.