Asparagus poriyal / curry is a quick side dish recipe. I normally cook with olive oil, just saute with little salt and pepper. But this is first time I made it like our regular poriyal and we loved it. My friend Hema cook this curry very often, and whenever I ask her, she says "Asparagus curry pannen" and she explains that just tadka and did like poriyal!!! Many times it tempted me but today I made it this delicious poriyal / curry in my version by using moongdal! It was very yummy!!! It is a very good vegetable as it is an anti-inflammatory food coz, it provides anti-inflammatory nutrients.
HEALTH BENEFITS:
Asparagus has high source of vitamin K which is the blood clotting vitamin. It contains anti-inflammatory and antioxidant properties. It helps to reduce common chronic health problems, including type 2 diabetes, heart disease and cancer. The fiber in asparagus helps to improve digestion because it moves food through the gut. One serving of asparagus contains more than a gram of soluble fiber, which been shown to lower our risk of heart disease.
To read more click here:
https://draxe.com/asparagus-nutrition
INGREDIENTS:
Asparagus - 1 cup finely chopped
Moongdal - 1/4 cup
Salt - as needed
To temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Red chillies - 2 break into pieces (as needed)
HOW TO MAKE:
Wash asparagus and chop finely. Heat oil in a kadai / pan splutter mustard seeds. Add moongdal. Saute them well.
Add a cup of water and cook for 5 to 6 mins. No need to cook dal fully. Add asparagus along with needed salt. Cook for 10 mins until the water get absorbed. (Asparagus need not to be cooked fully, so just wait till the water get absorbed). Turn off the stove.
TIPS:
Onion can be added instead moong dal. Grated coconut can be added too!
Green chilli can be added instead red chilli. If you are adding green chilli I would suggest to add a paste since both are green!
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