Ingredients:
Tadka:
1 tablespoon butter
1 teaspoon cumin seeds (jeera)
1 cup chopped onions
1 tablespoon each chopped garlic and ginger
1 green chili chopped (optional)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon coriander powder
Dal:
1.5 cups massar (red lentils)
5 cups water
1 tablespoon ginger garlic paste
1 teaspoon salt
1/2 teaspoon turmeric powder (haldi)
1/2 tablespoon coriander powder
1/2 tablespoon cumin powder
1/2 tablespoon deghi mirch (use spicy red chili if you prefer)
2 cups of grated fresh broccoli
1 teaspoon garam masala
Juice of 1/2 a lemon (optional)
Directions:
- Wash the lentils and add them to the water in a large pot. Add the ginger garlic paste, salt, turmeric, coriander powder, and deghi mirch.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, about 15 minutes.
- Once the lentils are cooked, add the grated broccoli to the pot. Stir well and cook for 5-7 minutes.
• • Prepare the tadka: In a small pan, melt the butter over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they are translucent and lightly browned. Add chopped garlic, ginger, and green chili (if using). Cook for another min