Asparagus Dal with Onion Pakoras

SERVES 2PREP COOK

Forked from philipgelb

asparagus dal

2tablespoons

coconut oil

4cloves

garlic, minced

2teaspoons

ginger, minced

1

red chili peppers, minced

1teaspoon

cumin seeds

1teaspoon

black mustard seeds

1cup

yellow split peas

1teaspoon

turmeric powder

2teaspoons

ground coriander

5cups

water

6spears

asparagus, cut into ½" length

1.5teaspoons

sea salt

  1. Wash dal mix several times until water is clear. Soak overnight. Then, rinse and drain.

  2. In a soup pot over medium heat, add coconut oil. Add to stir garlic, ginger, and hot chili peppers for 1m.

  3. Add cumin seeds and black mustard seeds until you hear the seeds pop.

  4. Add yellow split peas, turmeric powder, and ground coriander. Stir well.

  5. Add water and raise heat to high. Bring to a boil. Then, lower heat to let simmer covered until soft.

  6. Add asparagus and cook until done (10m). Season with sea salt to taste.

baked onion pakora

½cup

chickpea flour

2teaspoons

coriander powder

½teaspoon

baking powder

½teaspoon

cayenne pepper

½teaspoon

turmeric powder

1teaspoon

garam masala

1teaspoon

sea salt

1tablespoon

lemon, juiced

2tablespoons

coconut oil, melted

1cup

water

1medium

onion, thinly sliced

  1. Preheat oven to 390°F.

  2. In a bowl, add all spices and flour. Mix well.

  3. Add wet ingredients and whisk well. The consistency should be thick, but still runny.

  4. Add onion rings to coat with batter. To assemble a pakora, stack a couple layers of onion rings.

  5. In an oiled baking sheet, place your onion pakoras with a small distance from each other.

  6. Bake one side for 8m. Then, flip to bake on the other side until browned on the edges and crispy.

½cup

cilantro, chopped

  1. Prepare two bowls. In each, place a portion of dal. Top with pakora. Garnish with cilantro. Serve.