Bhaja Mung Dal Asparagus Diye/ Dry Roasted Split Mung Beans Stew with Asparagus

Dry Roasted split Mung Beans stew is a very simple everyday Bengali meal with rice. It's a great source of nutrients and fiber. The earthy flavor of mung beans is enhanced from the dry roasting as well as spices tempered in hot oil, added at the end of the cooking process. Adding vegetables to any lentil stew is flavorful, filling and satisfying. Dry Roasted Mung Beans stew is always delicious and hearty to savor all year round made with seasonal vegetables.

Now, I’m pretty much obsessed with the season’s asparagus! It’s always delicious anyway it is prepared. Asparagus was never a traditional vegetable back in India. Since asparagus is versatile vegetable it's great to cook Indian/Bengali way, stir fry, with poppy seeds paste, quinoa and shrimp. Today I am sharing a wonderful looking, simply delicious lentil/dal with asparagus perfect for Spring. It's light, healthy, vegan, gluten free and can be relished with whole grain brown rice or white rice. The recipe is super easy and can be ready in just 30 minutes. 

Ingredients~
1 lb. asparagus, cut into 3/4 inch pieces, tender green parts only
3/4 cup yellow mung beans/dal
2 tbsp oil
2 tbsp grated coconut
1 bay leaf
1 dry red chili
1 green chili
1/8 tsp whole cumin seeds
1/4 tsp turmeric powder
1/2 tsp salt or as per taste
1/8 tsp sugar(optional)
2 1/2 cup water

Method~ 
Dry roast mung beans until light brown, then wash well and cook in a medium sauce pan or dutch oven with 2 cups of water, little salt and turmeric over high heat. Bring it to a boil. Reduce heat and simmer for ten minutes or mung beans are just tender. While it is boiling stir fry asparagus in a medium pan with 1 tbsp oil for 5-6 minutes or until tender. Sprinkle little salt and turmeric. Add the asparagus in the cooked beans/dal stirring well then cook for a further 4-5 minutes. Add more water if needed. Turn off the heat.    

In a different pan heat oil over medium high heat. Temper bay leaf, cumin seeds or whole five spice, green and dry chili together. Add in minced ginger. Saute for a few minutes. At last add in grated coconut. Saute until coconut turn just light brown. Make sure coconut doesn't burn. Pour tempering spices and oil over the mung bean-asparagus stew. Give it a good stir. Taste and adjust seasonings. Serve with white or brown rice and lemon/lime wage.

Happy Cooking!