Archive | 9:08 pm

Broccoli with Moong Dal

16 Apr

Broccoli Pesara Pappu.

Broccoli is broken into florets and cooked in oil along with garlic and spices. Split moong dal is boiled separately and added to the broccoli as a finishing step. Serve broccoli with moong dal over plain steamed rice or with roti.
Makes: around 4 Servings of Broccoli with Moong Dal.


Broccoli Florets 2 Cups
Moong Dal 1/8 Cup
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 – 8
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and crush the garlic cloves.
Wash and break broccoli into small florets.
Wash and boil moong dal in enough water for around 10 minutes or until moong dal is cooked and transparent but whole.
Strain the boiled moong dal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the garlic.
Fry briefly, stir in broccoli florets.
Fry till broccoli is slightly cooked but still holding its shape and color.
Stir in moong dal, turmeric powder and salt.
Fry for a minute or until any excess moisture from moong dal has been evaporated.
Serve broccoli with moong dal over plain steamed rice or with roti.
Notes: Make sure not to overcook the broccoli.

Suggestions: Adjust spice with red chillies or you can use green chillies while adding the garlic.
Variations: Broccoli can also be chopped into pieces instead of breaking into florets.
Other Names: Broccoli with Moong Dal, Broccoli Pesara Pappu.