Step-by-Step Instructions

1. 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.

2. 2.Adding Aromatics

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

3. 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.

4. 4.Cooking the Carrots

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

5. 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.

6. 6.Seasoning the Poriyal

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

7. 7.Adding Coconut

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

8. 8.Garnishing and Finishing

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

9. 9.Serving

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