Step 1: Tempering the Spices

Heat a pan on medium heat and add 1 to 1.5 tablespoons of oil. Once hot, add chana dal, urad dal, mustard seeds, cumin seeds, and a dry red chili. Sauté until the seeds splutter and the dals turn lightly golden.

Step 2: Adding Aromatics

Add asafoetida and curry leaves to the pan. Fry for 15 to 20 seconds.

Step 3: Sautéing the Paste and Turmeric

Add grated ginger, green chili paste, and turmeric powder. Sauté for about 30 seconds until the raw smell goes away.

Step 4: Cooking the Carrots

Add the cubed carrots to the pan and sauté for 2 minutes.

Step 5: Cooking the Asparagus

Add the chopped asparagus and sauté for one minute. Then, cover the pan and cook, stirring occasionally, until the vegetables are crisp-tender.

Step 6: Seasoning the Poriyal

Once the vegetables are cooked, add salt to taste and mix well.

Step 7: Adding Coconut

Add the freshly grated coconut to the pan. Mix well and cook for 2 to 3 minutes.

Step 8: Garnishing and Finishing

Add the chopped fresh coriander leaves (cilantro). Mix well and cook for one more minute.

Step 9: Serving

Serve the Asparagus Carrot Poriyal hot as a side dish with dal or sambar, along with rice, millets, or quinoa.

• You can use coconut oil for a more authentic flavor.

• Add the salt at the end of the cooking process to keep the vegetables crisp.