The 1875 Restaurant’s Daal Turka with Sauteed Yorkshire Asparagus

StarterServes 4

Carefully wash and pat dry the asparagus Pour 1 tablespoon of sunflower oil into a wide pan on medium heat. When medium hot gently place the whole washed asparagus onto the pan and lower heat Cook gently and add 1 clove of minced garlic and a small pinch of cumin seeds. Gentle sauté both sides of the asparagus until done. Do not cook too much or over heat – ensure a there is still slight crunch in the bite. *Preparing and cooking the daal (lentils)* Wash the daal well and soak for approximately half an hour Chop 3 of the garlic cloves and separate other 2 also chopped Soak the tamarind in about 100ml water and leave to stand for about half an hour Bring about 2.5 pints of water to the boil in a deep cooking pot. Add the daal, return to the boil and add 1 teaspoon of salt. Then add the cumin, onions, tomatoes, 3 garlic cloves, ginger, green chillies and the coriander then cook over medium heat for about another half an hour. Through a strainer add the tamarind and lime juice. Boil further until the daal is soft. As garnish chop the remaining 2 cloves of garlic and sauté in pan with the remaining sunflower oil and add this to daal when ready to serve, Serve immediately with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread). Place your asparagus on plate and add daal in bowl. Enjoy with some hot chapatti or parathas.


1/2 kg or approx 1 lb tender asparagus spears
250g of yellow split daal (lentils)
3 tablespoons of 100% sunflower cooking oil
1 teaspoon cumin seeds/pure powder
1 teaspoon of tamarind pulp (optional)
1/2 teaspoon fennel seeds
2 teaspoons of fresh lime juice
1 large onion sliced finely chopped
2/3 green chillies finely chopped
6 cloves of fresh garlic minced into a paste (1 clove for the asparagus, 5 for the daal)
Approximately 1cm square of fresh chopped ginger
1/4 tsp pure coriander powder
2 large, soft tomatoes cut into small cubes
Salt to taste