Broccoli Dal Curry
Savor the perfect union of comfort and nutrition with this vibrant Broccoli Dal Curry, a hearty Indian-inspired dish that’s as wholesome as it is delicious. Featuring protein-packed toor dal (split pigeon peas) and nutrient-rich broccoli, this curry is elevated with a blend of aromatic spices like cumin, garam masala, and coriander powder. With tender blanched broccoli florets folded into a creamy base of slow-cooked dal and tangy notes of lemon juice, every spoonful bursts with bold flavors. Ready in just under an hour, this recipe is perfect for a quick yet satisfying weeknight meal. Pair it with steamed rice or warm flatbreads for a nourishing meal that will quickly become a family favorite. A must-try for anyone seeking healthy vegetarian curry recipes!
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Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 2 cups Broccoli
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Oil (vegetable or coconut)
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 small Green chili, finely chopped
- 1 medium Tomato, finely chopped
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 2 tablespoons Fresh cilantro (coriander leaves), chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the toor dal thoroughly under running water until the water runs clear. Soak it in water for 15 minutes, then drain.
In a pressure cooker or large pot, combine the soaked toor dal, 3 cups of water, and turmeric powder. Cook until the dal is soft and mushy (about 3-4 whistles in a pressure cooker or 20-25 minutes in a pot). Set aside.
Cut the broccoli into small florets and blanch them in boiling water for 2-3 minutes. Drain and set aside.
Heat the oil in a large pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
Add the finely chopped onion and sauté until it turns golden brown, about 3-4 minutes.
Add the minced garlic, ginger, and green chili. Cook for 1-2 minutes until fragrant.
Stir in the chopped tomato and cook until soft and mushy, about 3-4 minutes.
Add the coriander powder, garam masala, and red chili powder to the pan. Mix well to combine the spices.
Pour the cooked dal into the pan and stir. If the curry is too thick, add water to adjust consistency.
Add the blanched broccoli florets and salt. Stir gently to combine. Simmer for 5-7 minutes to allow the flavors to meld.
Turn off the heat and stir in the lemon juice.
Garnish with freshly chopped cilantro and serve hot with steamed rice or your favorite flatbread.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 18.2 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4459 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
