Mung Dal & Asparagus Recipe – Authentic Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Mung Dal & Asparagus Recipe – Authentic Indian Lentil Curry

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian curry, you’ve come to the right place. I stumbled upon this mung dal and asparagus combination a few years ago, and it’s been a regular in my kitchen ever since. It’s a lovely twist on a classic dal, bringing in the freshness of asparagus and a beautiful green hue. Trust me, it’s a winner!

Why You’ll Love This Recipe

This recipe is a fantastic blend of healthy and delicious. Mung dal is incredibly nutritious, and asparagus adds a lovely texture and a boost of vitamins. It’s quick to make – perfect for a weeknight meal – and the flavors are just so satisfying. Plus, it’s a great way to introduce someone to Indian cooking who might be a little intimidated.

Ingredients

Here’s what you’ll need to whip up this delightful curry:

• 1 cup Mung Daal (approximately 200g)
• 1 lb Asparagus (about 450g)
• 3 cups Water (720ml)
• ¼ tsp Turmeric Powder (1g)
• Salt to taste
• 1 Tbsp Oil (15ml)
• ½ tsp Mustard Seeds (2g)
• ½ tsp Cumin Seeds (2g)
• 10 Fenugreek Seeds (Methi) (approximately 1g)
• ¼ tsp Fennel Seeds (Saunf) (1g)
• ¼ tsp Black Peppercorn (1g)
• ⅛ tsp Asafoetida (Hing) (0.5g)
• 2 Tbsp Ginger/Garlic/Green Chili paste (30g)
• 14 oz can Diced Tomatoes (approximately 400g)
• 2 Tbsp Curry Powder (15g)
• Red Chilli Powder to taste

Ingredient Notes

Let’s talk ingredients! Mung dal, or yellow split mung beans, is a staple in Indian cooking. It’s known for being easy to digest and incredibly versatile. You’ll find it used in everything from khichdi to sweet desserts.

Asparagus might seem like an unusual addition to Indian cuisine, but it works beautifully! It adds a lovely freshness and a slightly bitter note that balances the spices. Feel free to use thin or thick spears – just adjust the cooking time accordingly.

The tempering (or tadka) is where the magic happens. The combination of mustard seeds, cumin, and fenugreek is classic, but regional variations abound. Some families add a pinch of carom seeds (ajwain) or even dried red chilies.

And finally, asafoetida (hing)! Don’t skip this one. It has a pungent smell in its raw form, but it adds a wonderful savory depth to the curry. It’s also fantastic for digestion. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the mung dal a really good rinse under cold water until the water runs clear. Drain it well. Then, wash the asparagus and cut it into 1-inch pieces, keeping the tips whole – they’re the best part!
2. Now, into your pressure cooker (or a large pot if you don’t have one) goes the rinsed dal, water, turmeric powder, and salt. Give it a good stir. Pressure cook for 1 whistle on medium heat. Once the whistle blows, turn off the heat and let the pressure release naturally for about 3-4 minutes using cold water.
3. While the dal is cooking, let’s start the tempering. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter – that’s when you know they’re ready!
4. Next, add the cumin seeds, fenugreek seeds, powdered fennel, peppercorns, and asafoetida. Sauté for about 30 seconds until fragrant. Then, stir in the ginger-garlic-chili paste and cook for another 30 seconds.
5. Add the diced tomatoes to the pan, cover, and cook until the oil starts to separate from the tomatoes – this usually takes about 10 minutes. You’ll know it’s ready when the tomatoes look softened and slightly caramelized.
6. Stir in the curry powder and red chili powder. Add the asparagus and cook for about 5 minutes, stirring occasionally, until it’s slightly tender-crisp.
7. Finally, pour the cooked dal into the asparagus-tomato mixture. Give it a good stir and simmer for another 5-10 minutes, allowing the flavors to meld together beautifully.
8. If you like, squeeze a little lemon juice over the top before serving. It brightens up the flavors wonderfully!

Expert Tips

• Don’t overcook the asparagus! You want it to retain a little bit of crunch.
• Adjust the amount of chili powder to your liking.
• For a smoother dal, you can lightly mash it with the back of a spoon after it’s cooked.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations – Navratri Friendly: Omit the asafoetida (hing) as it’s often avoided during Navratri fasting.
• Gluten-Free: This recipe is naturally gluten-free.

Serving Suggestions

This mung dal and asparagus curry is delicious served hot with fluffy basmati rice or warm roti (Indian flatbread). A side of plain yogurt or a simple salad complements it perfectly. My family loves it with a sprinkle of fresh cilantro on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

• Is this dish suitable for a protein-rich diet? Absolutely! Mung dal is an excellent source of plant-based protein.
• Can I use a different lentil instead of Mung Dal? While mung dal is traditional, you could try using masoor dal (red lentils) as a substitute. It will have a slightly different texture and flavor.
• How can I adjust the consistency of the dal? If the dal is too thick, add a little more hot water. If it’s too thin, simmer it for a few more minutes uncovered.
• What is the purpose of adding asafoetida (hing) to the tempering? Asafoetida adds a unique savory flavor and aids in digestion. It’s a key ingredient in many Indian dishes.
• Can I make this recipe in an Instant Pot? Yes! Sauté the tempering ingredients directly in the Instant Pot, then add the tomatoes, spices, and dal. Cook on high pressure for 8-10 minutes, followed by a natural pressure release.