Asparagus with Chana Dal

1 tbsp coconut oil
1/4 cup chana dal
2 tbsp split urad dal
1 tsp mustard seed
1 tsp cumin seed
1/4 tsp asafetida
1 bunch asparagus
chopped (if large stalks, slice in half then chop)
salt to taste
I love asparagus, it cooks in just a few minutes and it’s the best source of Folate (one of the most important nutrients especially for women). I tried mixing it with some Chana Dal (my new favorite lentil) and I am addicted. Chana dal is simply a split chickpea without the skin and you can buy it at any Indian grocer. You only need to fry it for a short time and it becomes crunchy and edible. It’s now a staple in almost all my vegetable dishes. Don’t get hung up if you don’t have all the spices I’ve listed – add your own blend.
Heat oil in kadai/pan.
Add chana dal and allow to sizzle for 1 minute.
Add split urad dal, mustard seed, cumin seed, and asafetida and allow to splutter.
Add asparagus and cook until tender (about 5-10 minutes). Season with salt to taste.

1 serving: (about 1 cup cooked)

77% Vitamin K
76% Folate
38% Iron
19% Fiber
12% Protein
10% Potassium

It also contains a high amount (27mg) of the antioxidant Quercetin (Asparagus is one of the best sources of this potent antioxidant). Quercetin helps protect against cancer and heart disease and acts like an antihistamine to reduce inflammation in the body. Asparagus is also an excellent source of Lutein, an antioxidant that you may have heard of that is great for eye health.