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Asparagus Lentil Soup | Asparagus Dal

Asparagus lentil soup or asparagus dal is a thick, spicy and delicious dish that is great to serve with a side of roti or even rice. Great to use fresh spring veggies.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: soups stews
Cuisine: south indian
Servings: 4 Servings

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

Stove Top Method:
  • 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!!
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