By: Adapted from www.ohsheglows.com.
This unique take on dal is loaded with broccoli and warm spices.
Time: Preparation 5 mins
Cooking 25 mins
Serving: 4 Servings
Ingredients
- 5 c chopped broccoli florets
- 2 T olive oil
- 1 t ground cumin
- 2 t mustard seeds
- 1 onion
- 2 c vegetable broth
- 14 oz coconut milk
- 1 c red lentils
- salt
- 1 t garam masala
- 1 t ground turmeric
- 1 t crushed red pepper flakes
- 1.5 T lemon juice
- naan
- lemon wedges
Preparation
Place the broccoli in the bowl of a food processor, and pulse until very very finely chopped (about the size of a grain of rice). Set aside.
Heat the oil in a large stockpot over medium-low heat. Add the cumin and mustard seeds, and stir for 1 minute. Increase heat to medium, and add the onion. Cook, stirring occasionally, until the onion softens. Stir in the chopped broccoli, broth, coconut milk, lentils, 1/2 teaspoon of salt, garam masala, turmeric, and crushed red pepper. Increase heat to high and bring to a boil. Stir, cover, and reduce heat to a simmer. Simmer, stirring occasionally, for 10 minutes. Remove lid and simmer for another 10 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced a little. Stir in the lemon juice. Taste, and add more salt, pepper, or lemon juice as needed.
Serve hot, with naan or pita, and wedges of lemon.
