Broccoli Vali Massran di Dal

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