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Broccoli-Squash Lentil Stew / Broccoli-Sorakaya Pappu/ Broccoli-Tinda Dal

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:15 mins   Cuisine:Indian

There are quite a few recipes of broccoli including lentils in them. So, I felt this would be a great combination to get protein along with benefits of this green veggie. So a dal/stew cooked with this combination is definitely going to give the sufficient nutrients to the body. This is a very simple, quick recipe that’s Vegan+ Gluten free.

My kids did not even realise that the dal has broccoli in it. They truly liked it and asked for another serving too. 

I used a pressure cooker to make this, Broccoli dal / lentil stew, but you can make it on stove top / instant pot, with the same recipe.

Health Benefits of Broccoli & Lentils

Broccoli is an excellent green vegetable, which is rich in folic acid, fibre and vitamin C, K. Yellow mung lentils/ pesarapappu has benefits of  non-animal protein, rich source of dietary fibre and other nutrients.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Collection of recipes with GREEN veggies⇒  Recipes with GREENS

My dal recipes collection here⇒  Dal / Pappu / Lentil Stew

Curry recipes collection⇒  Curry / Koora / Stir Fry

Related Posts⇒  

  1. Broccoli & Carrot Stir Fry
  2. Cauliflower,Carrots & Peas Stir Fry
  3. Sorakaya-Pesarapappu / Lauki-MungDal / BottleGourd-LentilStew
  4. CherryTomato Pickle / Tomato Thokku

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Ingredients:

  • Broccoli – 1 head
  • Tinda / Any Squash / Sorakaya – 1 small/medium size
  • Mung Dal / Yellow Split Lentils / Pesarapappu – 1 cup (medium size)
  • Green Chillies – 10 to 12
  • Coriander Leaves – handful
  • Salt – 2 teaspoons
  • Turmeric Powder – ½ teaspoon
  • Chopped garlic – 1 tablespoon (optional)
  • Water – for boiling and cooking

Ingredients for tempering: 

  • Cooking oil – 2 tablespoons
  • Mustard seeds / Aavalu – ¼ teaspoon
  • Jeera / Cumin Seeds – ½ teaspoon
  • Asafoetida / Hing / Inguva – half of ¼ teaspoon
  • Dry Red Chillies – 3
  • Curry Leaves – 5
  • Garlic cloves – 2 (optional)
  • Slit Green Chilly – 1 (optional)
  • Urad Dal / Minappappu / Black gram –  ½ teaspoon (optional)

Special Ingredients:

  • Asafoetida / Hing / Inguva
  • Green Chillies 
  • Coriander Leaves 

  • Close the lid, put the cooker on the stove top in high flame and cook until you get 3-4 whistles.
  • Meanwhile, take the green chillies & coriander leaves into a blender/mixer and grind coarsely.
  • After the pressure is released, open the lid and add the salt , turmeric powder, coarse paste and chopped garlic (optional) into the same.
  • Add ¼ cup of water and switch the flame on under medium.
  • Stir everything thoroughly and let it cook for up to 3-5 mins.
  •  
  • Shift the pressure cooker from the flame and put a small frying pan on the stove.
    Dal/Pappu/Lentilstew made with Broccoli-Tinda/Squash ready to serve

Step wise pics Procedure for ‘Broccoli-Squash Dal / Curry’:

PREP WORK:

Measure the Yellow Split Mung Dal / Lentils (a cup)
Wash the tinda/squash and broccoli. Peel the skin off the squash/sorakaya. Cut the squash/sorakaya into one inch pieces and the broccoli into small florets.

STOVE TOP METHOD:

Take the moong lentils/ pesarapappu into the vessel to cook and wash them twice thoroughly. Pour 2 times of water to that of dal.
Transfer all the pieces of tinda/squash/sorakaya and broccoli florets onto the dal in the pressure cooker.
Salt, Turmeric Powder, GreenChilly Paste added to the cooked dal
Dal/Lentils on stovetop for the spices to be combined well

INSTANT POT METHOD:

TEMPERING (common for both methods):

  • Add all the ‘Ingredients for tempering’  into the pan and sauté them.
  •  
  • Switch the flame off and transfer all the content of the pan into the dal/pappu/cooked lentils.
  • Give a mix and take it into a serving dish. Done!!

Tips:

  • For this recipe, you can use any lentils like masoor dal (red lentils), toor dal, chana dal (yellow split lentils) , etc.
  • I have a small pressure cooker suitable for making the stew/dal, if not you transfer the cooked dal/lentils into a suitable vessel and continue with the recipe.
  • Try not to over cook the broccoli, as it has tendency to become soft easily.
  • You can use any squash or bottle gourd too. If not try to use tomato / cucumber.
  • Adjust the salt and spice as per your taste, but the expected spice for this recipe is mild.
  • The storage time of this, Broccoli dal / lentil stew at room temperature is just 1 day but when refrigerated stays good up to a week.

Result:

  • The taste of this, Broccoli dal / lentil stew is medium in spice and the texture is very soft.
  • It is suitable as a side with any rice, quinoa, any bread or as it is too.
  • As in the pic below, we had it with steaming hot white rice and spicy mango pickle as an accompaniment.
  • Try this combination to give a heavenly feeling to your taste buds!!
  • My kids did not even realise that the dal has broccoli in it. They truly liked it and asked for another serving too.

Broccoli, Squash & Lentils Curry / Dal / Stew

VegCookBook by Praveena
Course Accompaniment, Side Dish, Soup
Cuisine Indian, South Indian
Servings 4 people

Instructions
 

PREP WORK:

  • Wash the tinda/squash and broccoli. Peel the skin off the squash/sorakaya.
    Cut the squash/sorakaya into one inch pieces and the broccoli into small florets.
    Slit the green chillies length wise.

STOVE TOP METHOD:

  • Take the moong lentils/ pesarapappu into the vessel to cook and wash them twice thoroughly.
    Pour 2 times of water to that of dal.

INSTANT POT / ELECTRIC PRESSURE COOKER METHOD:

    Notes

    Please see the MAIN POST for step wise pics & recipe TIPS!

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