Asparagus and Carrot Paruppu Usilli

[Milagai]

Asparagus and Carrot Paruppu Usilli

Serves 6 as Side.

Hi: I'm a new member of the egullet community.

This is my entry for the asparagus - in - Indian - cooking

recipe contest. The contest inspired me to join

this board. The recipe is an adaptation of a common

South Indian side dish veggie preparation, called

"paruppu usilli" that's made with any common

veg: green beans, carrots, etc.

It works REALLY well with asparagus.

I've read some of Monica Bhide's cooking

writing, and enjoy it very much.

Milagai

• 1 c baby carrots
  
• 1 bunch of fresh asparagus
  
• 1/2 c masoor dal (red lentils)
  
• 1/2 c chana dal (like yellow split peas)
  
• 2 dry red chillies
  
• 1/2 tsp hing powder, divided into two
  
• 1/4 tsp turmeric (haldi) powder
  
• 1 tsp black mustard seeds
  
• 1 sprig of fresh curry leaves
  
• 1/2 c freshly grated coconut (optional)
  
• salt to taste
  
• 1 squirt fresh lemon juice
  
• 2 T veg. oil for cooking
  

1. Soak the masoor dal and chana dal in 2 cups warm

water for a few hours, or even overnight.

Rinse, drain, and grind to a coarse paste with

a little fresh water as needed, in a small

food processor, along with the dry red chillies

(USE MORE OR LESS CHILLIES TO TASTE, BUT THIS

IS AN IMPORTANT INGREDIENT, IT IS THE *ONLY* 'HOT' SPICE

THAT IS ADDED, AND THE OTHER INGREDIENTS

ARE ALL VERY BLAND AND SIMPLE) and half

the hing powder, turmeric, and salt to taste.

2. Heat the veg oil in a deep skillet or wok, add

the remaining hing powder, then mustard seeds,

as soon as they pop, add the curry leaves and

saute briefly.

3. Add the dal paste, and keep stirring for a longish while

on medium - low heat

until the paste dries up and becomes a nicely sauteed

dry-ish powder and stops clinging in lumps.

4. In the mean time, slice the baby carrots vertically in half.

5. Cut off and discard the woody bottom of the

bunch of asparagus. Cut the remainder into thirds,

roughly similar in length and diamater to the carrots.

6. Steam these veggies to the desired done-ness,

more or less al dente depending on your taste.

Steam them separately because they take different times

to cook. I begin steaming the carrots first, then

add the asparagus bottom and middle

pieces half way, then the tips

last of all, so that nothing gets either too mushy or

too raw. This is the only tricky part to the recipe.

Add a little salt here if desired, remember that

you added salt to the dal paste so be cautious.

7. When the veggies are done, drain them (if needed),

and add them to the dal paste, WHICH SHOULD HAVE FINISHED

COOKING TO A DRY CRUMBLY POWDER. If the dal paste has

not reached this stage yet, then keep the veggies waiting

for a few minutes till the dal is done. Don't hurry the dal.

8. The dal will turn pasty-ish again because of the

moisture in the steamed veggies, and will cling to the

veggies. Saute on medium-high heat until it dries up

just a little. It won't turn 100% dry again but that's

OK.

9. Turn the heat off, and add the shredded coconut if

desired and mix well. The white coconut flecks

look attractive against the golden-brown dal paste,

and the orange carrots and green asparagus.

10. Add the squirt of lemon juice if desired.

This step is not very traditional but I find it

adds a good dimension to the flavors.

Serve hot with the other components of the meal:

dal, rice / chapatis, yogurt, etc.

You can make this ~ 1 day beforehand and reheat,

though fresh-made is better.

This dish can also blend well with any multicultural /

multi cuisine buffet .....

Keywords: Side, Vegan, Intermediate, Indian

( RG988 )