Broccoli is broken into florets and cooked in oil along with garlic and spices. Split toor dal is boiled separately till just cooked and added to the broccoli as a finishing step. Serve broccoli with toor dal over plain steamed rice or with roti.
Makes: around 4 Servings of Broccoli with Toor Dal.
Broccoli Florets 2 Cups
Toor Dal 1/8 Cup
Green Chiles 2
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:
Remove stems, wash and slice the green chiles.
Peel and crush the garlic cloves.
Wash and break broccoli into small florets.
Wash and boil toor dal in enough water for around 20 minutes or until toor dal is cooked and transparent but whole.
Strain the boiled toor dal and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the garlic and green chiles.
Fry briefly, stir in broccoli florets.
Fry till broccoli is slightly cooked but still holding its shape and color.
Stir in cooked toor dal, turmeric powder and salt.
Fry for a minute or until any excess moisture from toor dal has been evaporated.
Cook covered for few minutes if necessary to cook the toor dal or broccoli and remove from heat.
Serve broccoli with toor dal over plain steamed rice or with roti.
Notes: Make sure not to overcook the broccoli.
Suggestions: Adjust spice with red chillies or green chiles.
Variations: Broccoli can also be chopped into pieces instead of breaking into florets.
Other Names: Broccoli with Toor Dal, Broccoli Kandi Pappu.