Ingredients:

• A bunch of Asparagus
• 100g – masoor dal
• 50g – Toor Dal
• 1 tbsp – Urad Dal
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – sesame seeds
• A pinch of Asafoetida
• A few Curry leaves
• 2 tbsp – oil

Method:

1. Take a bunch of Asparagus. Lightly peel the skin off and cut into small pieces.
2. In a separate pan, fry some sesame seeds, urad dal, hing powder and curry leaves in some vegetable oil.
3. Add the asparagus to it with salt, and add red chilli powder to taste.
4. You can add a pinch of turmeric powder to it for light flavoring and color.
5. Cook it for about 15-20 minutes with lid.
6. Paruppu Ushali:
7. Soak a cup of toor dal for 1-2 hours, and coarse grind it with 1 red chilli, pinch of hing and some curry leaves.
8. Steam cook this mixture for 30 minutes or so.
9. Now add the two ingredients and cook it on low heat (so that the dal does not get caught on the pan surface and burn), with lid till it cooks.
10. Serve hot.
11. You can cook and keep it in the fridge, use it as filler for sandwiches too.

Recipe courtesy of Saumya