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Broccoli, Squash & Lentils Curry / Dal / Stew

VegCookBook by Praveena
South Indian style Dal recipe using Lentils, Broccoli, Squash and few basic pantry ingredients. Gave both methods for Instant Pot Electric Pressure Cooker & Stove top.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Accompaniment, Side Dish, Soup
Cuisine Indian, South Indian
Servings 4 people


  • Sauce Pan / Vessel (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)
  • Small Frying pan (for tempering)


  • 1 head Broccoli (small medium size)
  • 1 small size Tinda / Any Squash / Sorakaya
  • 1 cup Mung Dal / Yellow Split Lentils / Pesarapappu
  • 5 or 6 count Fresh Green Chillies
  • 1 handful Fresh Coriander Leaves
  • 2 teaspoons Salt (or as per taste)
  • ½ teaspoon Turmeric Powder
  • 1 tablespoon Fresh Garlic (optional) (finely chopped)
  • as required Water (for boiling and cooking)

Ingredients for Tempering:

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


PREP WORK (common for both methods):

  • Measure the Yellow Split Mung Dal / Lentils (a cup). Wash them and soak in 2 times of water, set aside until you chop the vegetables. Drain the water before use.
    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.
    Take the fresh green chillies, fresh coriander leaves and salt, into a spice blender / mixie. Grind them into coarse paste.


  • Take the pre-soaked moong lentils/ pesarapappu, after draining the water, into the vessel to cook.
    Pour 2½ cups of water to that of dal.
  • Transfer all the pieces of tinda/squash/sorakaya and broccoli florets onto the dal in the vessel.
    Close with lid, put it on stove-top under medium flame for 15 mins/ until the dal becomes soft.
    Keep stirring in between.
  • When the lentils are cooked and the veggies are softened enough reduce the flame to ‘LOW’.
    Add the salt, turmeric powder, coarsely ground paste & ½ cup of water. Mix everything thoroughly.
  • Switch the flame OFF after 3 mins, when all the spices mixed well with the cooked dal.


  • Take the pre-soaked lentils, drain the water, transfer into the Instant Pot vessel.
    Transfer all the broccoli florets and tinda / squash pieces onto the dal.
  • Add 2½ cups of water. Switch the gadget ON.
    Set to ‘PRESSURE COOK’ mode, under ‘HIGH PRESSURE’ with valve set to sealing, time for 5 mins.
  • Let the pressure release naturally (NPR). Set the IP to ‘SAUTE‘ mode for 2 mins.
    Add the salt, turmeric powder, ground coarse paste & ½ cup of water. Mix everything.
  • Switch the GADGET OFF.
    Do the tempering as shown below, transfer the dal into a serving dish. Done!

TEMPERING (common for both methods):

  • Put a small frying pan on stove top under medium flame.
    Add all the ingredients for tempering. Sauté by stirring continuously.
    Switch the flame off and transfer all the content of the pan onto the cooked dal / lentils.
    Give a mix and transfer into a serving dish. Done!!


Please see the MAIN POST for step wise pics & recipe TIPS!
Keyword broccoli dal recipe, instant pot dal recipes, south indian style lentil curry recipe