Making the masala

Ingredients:

  • 3 tbsp chana dal
  • 2 tbsp urad dal
  • 2 tbsp toor dal
  • 2 tbsp coriander seeds
  • 8-10 Indian red chillies

Method:

  1. Dry roast all the ingredients seperately and cool. Grind everything in a spice grinder. You will only need about 3 tbsp of this masala for the asaparagus.
  2. Store the rest in an air tight container for later use.

Making the poriyal

Ingredients:

  • About 20 stalks of asparagus
  • 1 medium onion, chopped finely
  • 2 cloves garlic, minced
  • 1 inch ginger, minched
  • 2 tbsp of freshly grated ...

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