Saffron-Asparagus Kitchari 

• 1 teaspoon cumin seed
• 1 teaspoon fenugreek seed
• 3 bay leaves
• 1 small white onion chopped
• 1 cup split mung dahl
•   ½ cup basmati rice
• 1 bunch chopped asparagus
• 1 teaspoon sea salt
• 6 cups water
• 1 teaspoon cumin powder
• Optional: 1/8 teaspoon saffron

Dry roast the saffron, cumin seed, and fenugreek seeds over medium heat until fragrant. Add the bay leaves, onion, and a splash of water. Slow sauté onion until tender. Add soaked dahl and rice. Cook until tender, about 30 minutes. While it is cooking chop up asparagus and any other vegetables that you would like. When done add veggies and salt to taste.