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 minute. Stir in the tomato paste, salt, cumin powder, and coriander powder. Cook for about 2 minutes, until the mixture is fragrant.
- Combine the tadka with the dal: Pour the tadka mixture into the pot with the lentils and broccoli. Stir well to combine. Add the garam masala and mix thoroughly.
- Taste and adjust the seasoning as needed. If desired, squeeze the juice of half a lemon over the dal for a bit of brightness.
- Serve hot with rice or roti.