Broccoli Dal. Mung Bean and Lentil Stew with Broccoli and Mini Peppers. Sabut Masoor aur Sabut Mung Daal. Vegan Glutenfree soy-free Indian Dahl Recipe Serves 2 to 3

Recipe Snapshot

  • Prep time: 120 minutes
  • Cook time: 25 minutes
  • Total time: 145 minutes
  • Yield: 2
  • Category: stew
  • Cuisine: Indian

Ingredients

  • 1/2 cup dry Whole Red Lentils/Indian Brown Lentils (Masoor)
  • 1/2 cup dry Whole Mung/Moong beans (green gram)
  • 2.5 cups of water (less for thicker stew)

Tempering/Tadka

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 bay leaf
  • 1 dried red chili
  • 5 cloves garlic finely chopped
  • 1/2 inch ginger finely chopped
  • a generous pinch of asafetida (hing - optional)
  • 1/2 red onion finely chopped
  • 1 medium tomato chopped
  • 1/2 teaspoon garam masala
  • 3/4 teaspoon salt or to taste
  • 3/4 cup chopped Broccoli
  • 1/4 cup chopped sweet mini peppers or red bell pepper
  • chopped cilantro for garnish
  • Variations:
  • Add Chipotle pepper flakes/powder for a smoky Dal.
  • Add a Tablespoon or so cashew cream to the dal before serving.

Method

  1. Soak the lentils+beans for atleast 2 hours to overnight in warm water. Drain the water and keep ready.
  2. In a pressure cooker, add the oil and heat at medium.
  3. When the oil is hot, add cumin seeds and let them get fragrant.
  4. Add dried red chili, bay leaf, chopped onion and saute until golden.
  5. Add in the asafetida(hing), coriander powder, garam masala, ginger and garlic and cook for a minute.
  6. Add in the chopped tomato. Cook for 3-4 minutes until tomato is mushy.
  7. Add broccoli and mini peppers and cook for a minute.
  8. Add the drained and washed lentils+beans, water and salt and pressure cook on medium heat for 3-4 whistles. (10 minutes at high pressure after the pressure has reached fo electric pressure cooker)
  9. Let the pressure release by itself before opening. Serve hot topped with fresh cilantro.
  10. To refresh the daal, add a fresh tadka/tempering. heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the daal.
  11. Serve hot with Indian flat breads like Roti, Paratha, Naan, or with Rice, quinoa or pilafs. Or with crackers, bread. Thicker Dal can also be slathered on breads like hummus, or made into a sloppy sandwich with sweet peppers, slaw.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.