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Tomato Dal with Asparagus. It cooks up in no time and blends really well in any dish. Served with rice and papad, this asparagus dal is a comforting dish for any time of the day.


4 serving

Total time

50 minutes


  • roasted chickpeas
  • 1 cup asparagus (, chopped into 1" pieces)
  • 2 tomato (Medium , chopped)
  • 1 onion (- small, chopped)
  • 2 chilies (Green - slit)
  • roasted chickpeas
  • roasted chickpeas (Red (adjust as per taste))
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili ((optional) Dry)
  • roasted chickpeas (Hing/)
  • 8 ~ 10 Curry leaves
  • to taste Salt
  • 2 tsp lemon juice


  1. Cook toor dal until mushy either in the pressure cooker (for about 4~5 whistles) or in a saucepan with water.
  2. Heat 2tsp oil in a pan, add mustard seeds & cumin seeds. Once the seeds start to splutter, add dry red chili, hing and curry leaves.
  3. Next add the asparagus and turmeric. Cover and cook till asparagus is tender, about 3~5 minutes - depending on the thickness of the asparagus used.
  4. Add the tomatoes, cover and cook for another 3~4 minutes or until tomatoes are mushy.
  5. Add red chili powder and salt. Now stir in the cooked dal and mix well. Simmer for 3~4 minutes. Turn off the heat and add lemon juice. Serve hot with rice or roti.
  6. View the recipe instructions at Cook's Hideout

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