Welcome to March! What happened to February?!? It blew in and out without much fanfare (except, of course, for the intense snowfall in the northeast). I’m glad we’re into the third month of thte year — each passing day brings us closer to Spring.
Ahh, spring, that wonderful time of growth … expansion … renewal. I wonder if this is what my husband had in when he set out to prepare an Indian dish for Meatless Monday. Expanding his cooking repertoire, perhaps? There’s a first for everything and he proved it by making Asparagus Sabzi, his first attempt at cooking Indian cuisine. He warned me beforehand, “I’ve never done this before so I don’t know how it’ll taste.” He needn’t have worried; it turned out just fine. The dish was marked with subtle flavors and an explosion of crunch, compliments of the chick peas and lentils. Directions: prepare; eat; enjoy. Bon appetit!
- 1 pound asparagus
- 1 tablsepoon canola oil
- 1/2 onion, finely chopped
- 2-3 grated tablespoon
- 1 teaspoon red chili powder or chili flakes
- 1/4 teaspoon tumeric powder
- 1/2 teaspoon mustard seeds
- 1 teaspoon split chick peas
- 1 teaspoon white lentils
- 1/8 teaspoon curry powder
- Salt to taste
- Handful of fresh cilantro, finely chopped
Trim the woody bottom from the asparagus (1-2 inches or so); wash asparagus. Cut into small pieces.
In a skillet, heat the oil. Add mustard seeds. Once they begin to splutter, add the chick peas and lentils. Saute until they turn golden brown. Next, add the onion and curry; allow the onions to brown a little, then add the coconut, tumeric and chili. Cook for 1 minute more. Fold in the asparagus and salt. Stir fry for 2-3 minutes (don’t overcook – asparagus should remain crunchy). Add the chopped cilantro and remove, from heat and serve over basmati rice.