Asparagus and Lentil Saute is an Indian-inspired Vegan dish. I realized I have been making the same asparagus dish again and again and eventually Starting to lose interest in Asparagus. So I looked up, did some research and, came up with this easy delicious Asparagus and Lentil saute.
Indian cooking uses a variety of lentils, the one I have used for this recipe is split chickpea lentils. Among all, split chickpea is my favorite lentil. Split Chickpea is meaty like garbanzo/chickpeas. The cooked lentil stays good in the fridge for a week and a month when frozen. Cooked Split chickpea comes in handy to throw a handful in all the veggie saute. I have posted a couple of other veggies saute with split chickpea lentils like Spinach and lentil saute, zucchini lentil mash. Instead of Asparagus, you could also use Green beans, which were used in the original recipe.
Split Chickpea lentils are sold as dry lentils and flour. Flour is used to make the batter in deep fry dishes. In the Northern Indian Language, Split chickpea is chana dhal. If the package says chana dhal, don’t get confused, chana dhal and split chickpeas are the same.
You can find dry chickpeas lentil at your nearby Indian and Asian Groceries. A couple of times I have seen in hispanic section at walmart. If you have hard time finding the lentils in your country/region simply buy it from amazon.
Ingredients
- 1 bunch of asparagus (20 to 25 sticks)
- 1/4 cup of dry split chickpea Lentil
- 2 TBSP of oil
- 1 medium-size onion, finely chopped
- 1 long dry red chilli or 1/4 tsp of chilli flakes
- 5- 10 curry leaves finely chopped (optional)
- 1/4 TSP of turmeric powder
- 3/4 TSP of salt
- 1 TBSP of grated coconut(optional)
Procedure:
Step 1:
1. Soak the lentil in the water for 2 hours(at least 30 minutes).
2. Drain the water, add the lentil to a small saucepan and add fresh water. The water level should be 3 inches above the lentil. Cook the lentil over medium-high for 20 to 30 minutes or until lentil dal is tender but not mushy.
3. Drain the excess water and keep it ready to use.
Step 2:
1. Remove the tough and dry bottom part of the Asparagus(about 1 inch)
2. Take 3 to 4 asparagus at a time, place them on the cutting board and chop them into small pieces.
Step 3:
1. In a pan add some oil, red chili and heat it over medium-high heat.
2. Now add the onions and saute for about 2 minutes or until onion becomes soft.
3. Add Asparagus, turmeric powder, salt and saute the asparagus for 2 minutes.
4. Reduce the flame to medium-low, cover the pan with the lid and let the asparagus cook for 4 to 5 minutes or until they become soft. In between, open the lid and mix the Asparagus to avoid scorching at the bottom. Repeat this until you’re satisfied with the texture. In total it took me 6 minutes.
5. Finally, add the cooked lentil and coconut(if you’re using) to the asparagus and mix well.
6. Close the pan with the lid, let the asparagus cook for one more minute over medium-low heat.
7. Serve the Asparagus and Lentil saute with flat breads (Avocado tortilla, Tomato Basil Tortilla) or rice!
Note :
1. If you like coconut flavor, in the end, add just 1 TBSP of loosely packed grated coconut and mix well.
2. If you cannot find the split Chickpea lentils replace it with any lentil available. Modify the recipe according to your preference.
Measurements used:
1/4 cup = Approximately 59 ml
1 TSP = 5ml
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