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

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:15 mins   Cuisine:Indian

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.

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 dal/stew, but you can make it on stovetop / instant pot, with the same recipe.

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

You can see my dal collection here⇒ Dal / Pappu / Lentil Stew

Related Posts 

  1. Sorakaya-Pesarapappu / Lauki-MungDal / BottleGourd-LentilStew
  2. CherryTomato Pickle / Tomato Thokku
  3. Capsicum – Tomato Chutney / Pachchadi

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Broccoli – Tinda/Squash dal as a side for steamed hot rice as main and mango pickle as accompaniment

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 

Procedure:

  • Firstly, take the lentils/pesarapappu/dal into the pressure cooker and wash them twice thoroughly.
  • Pour water up to the level where the lentils/dal are soaked. 
  • Wash the tinda/squash and broccoli.
  • Peel the skin off the tinda/squash/sorakaya.
  • Cut the tinda/squash/sorakaya into one inch pieces and the broccoli into small florets.
  • Transfer all the pieces of tinda/squash/sorakaya and broccoli florets onto the dal in the pressure cooker.
  • 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 upto 3-5 mins.
  • Shift the pressure cooker from the flame and put a small frying pan on the stove.
  • Add all the ‘Ingredients for tempering’  into the pan and sauté them.26353653308_088389a8f1_o‘Ingredients for Tempering’ in a pan
  • 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!!broccoli dal lentil stew Dal/Pappu/Lentilstew made with Broccoli-Tinda/Squash ready to serve

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 dish at room temperature is just 1 day but when refrigerated stays good up to a week.

Result:

  • The taste of this pappu /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 dal lentil stewBroccoli – Tinda/Squash dal as a side for steamed hot rice and mango pickle as accompaniment

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