Indian Asparagus and Lentil Salad
  1. Wash and soak the lentils overnight. The next day drain the lentils and cook it till you are happy with the bite. Each lentil needs to hold its shape and not disintegrate. Drain the water out and set aside for later.
  2. Toast the coconut flakes on low heat till it is golden. Set aside.
  3. Break off the woody bottoms of the asparagus by grasping each end and bending it gently until it snaps at its natural point of tenderness. Cut each spear diagonally into 4-centimeter pieces. Blanch the asparagus till done to your liking and set aside. Don’t forget to shock the asparagus in cold water to keep the green colour. Drain.
  4. Heat a pan and add 3 tablespoons coconut oil. Turn the heat down to medium and toss in the mustard and cumin seeds, they will crackle and pop. At this point add the minced onion and saute till golden brown and transparent. Turn the heat off. Now mix in the cooked lentils and asparagus, gently stir in 1 tablespoon of the toasted coconut flakes and salt to taste.
  5. Finally, transfer the salad to a serving dish and garnish with the rest of the coconut flakes and serve with lemon wedges on the side.