Stir fry Asparagus served with Black Beluga lentils on Nutty Dish Delicious Sauce

Prep time:
10 mins
Cook time:
20 mins
Total time:
30 mins
Servings:
4

Ingredients:

FOR ASPARAGUS FRY

400 grams asparagus (trimmed)

1 tablespoon olive oil

1 teaspoon dish delicious blend

FOR LENTILS

1 cup black beluga lentils

5,6 cup water

FOR SAUCE

2 red onions or white roughly chopped

2 chopped tomato cans or 3 big fresh chopped tomatoes

2 tablespoon olive oil

1 1/2 teaspoon cumin seeds

11/2 tablespoon dish delicious blend

3,4 garlic cloves

1 1/2 turmeric powder

1 teaspoon Kashmiri red chili or sweet paprika

1/2 cup coconut cream / or regular cream

Salt according to your taste

1 tablespoon coconut sugar / jaggery/ raw sugar

1/2 cup half cut almonds

stir fry asparagus

Who doesn’t love asparagus ! When asparagus season is here we all make sure we make the most of it using these beautiful produce. I love asparagus and always look forward eating this green goodness when in season, this time I created a dish using my most popular blend dish delicious which will excite everyone’s palette. This entire dish I have put together is an absolute treat. This dish not only looks stunning while you serve, its a meal that will feed a crowd, is budget friendly, flavorful and nutritious. I would say 5 star quality meal with minimum effort. Do share your feedback in the comment section below. If you have any questions. I would be happy to answer any queries. I am sure you will enjoy making this for your family and friends.

Method:

FOR LENTILS

Boil water in a large pan, cook black beluga lentils for half an hour or more, once cooked, drain lentil water through colander and keep lentils in  colander until lentils water is drained out completely. (See notes section)

FOR ASAPARGUS

Trim edges of asparagus

In flat large pan stir fry asparagus in olive oil for few minutes, add 1 teaspoon dish delicious blend sauté it for few seconds, once done keep aside until you prepare the sauce . You can choose to cook asparagus in air fryer or roast them but I love stir fry’s

FOR SAUCE

In a non-stick pan, heat oil on a low medium flame, add cumin seeds sauté until it starts spluttering

Make sure heat is not on high flame as there might be a chance of cumin getting burnt in that case

Add roughly chopped garlic and sauté on a low medium heat for about 1/2 minute then add onions and cook further until onions gets translucent and pink in color, I add 1 teaspoon of salt at this stage, as it absorbs the moisture of onions and allows onions to cook faster, once oil starts separating add tomato puree, turmeric powder, red chili powder, dish delicious blend, coconut sugar or jaggery ,mix well and cook for 3-4 minutes on low medium heat

At this stage cover it with a lid as sauce might splash everywhere

After 4 minutes, add coconut cream, mix well, taste and check the flavors and adjust salt and sugar according to your liking

Once done let it cool down for few minutes then blend it in a blender with nuts to achieve a nutty sauce, you add additional olive oil, black pepper or maple syrup while blending but its optional. Its all about creating depth of flavors and recipes are all about experimenting so do what you love.

Once you reach out your desired texture, transfer it in serving dish and if you feel sauce has gone bit Luke warm no stress, add beluga lentils on top of the sauce, lay asparagus and keep it in oven for few minutes . Bring it out and sprinkle some dukkha, or crushed nuts, drizzle some avocado oil, serve it with some crunchy bread with a side of good salad greens

Notes:

I used organic black beluga for this recipe and you can easily get these from Bin Inn store, Vetro store or if you are from Rotorua then health shop opposite to capers

I usually don’t soak these lentils, just 6 cups of water and 1 cup of beluga lentils, cook for half an hour, checking in between, use press method, press one lentil between your finger and thumb to see if lentils are cooked , don’t over cook them as it might not be look crunchy enough  on the sauce, no stress if you do get mushy lentils, you can add them in your soup or mash  and make burger patties or display as it is, throw them in your salads.

To save time you can pre cook these lentils and keep it in airtight container. stay good for a week if you toss it in oil

Before adding it on the sauce I add olive oil in a pan and throw lentils in oil, cook for 1 minute so that entire moisture gets taken out and this way you get glossy and tasty lentil texture, once done add truffle oil or any kind of infused avocado oil . It will lift the flavors of your dish

I add tomato can in a blender to make a puree and then I add it the sauté onions, it gives you a smooth consistency sauce and its less effort while blending sauce in a blender, you can choose to add chopped tin tomatoes or fresh ones if you want sauce to be chunky in texture but I prefer puree instead  for such recipes

This sauce can be stored in fridge for few days. I love making this sauce and keep it handy in fridge . Trick is to add bit more oil, sugar, chili, lemon juice to the sauce as these ingredients works as natural preservatives

If you are allergic to nuts then go for toasted 3 tablespoon desiccated coconut, sauce will be have same texture and will taste as good as almonds

Review Stir fry Asparagus served with Black Beluga lentils on Nutty Dish Delicious Sauce.

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