This is a delicious dish that I got the inspiration for from this blog: http://ohsheglows.com/2011/01/06/energizing-spicy-broccoli-dal/. I made quite a few changes to the recipe, just a couple changes to the method, a couple changes to ingredients, in order to make it nutritarian. I love, love, love that this recipe uses a lot of broccoli! I would not have thought of adding broccoli into my daal before—spinach, kale, green peas, sure. But broccoli? Nope.
Serve simply as a soup, or over a bed of quinoa or rice. I made quinoa for my son so that the dish wouldn’t be too spicy for his two year old self.
2 cups lentils, washed
1 very large onion, chopped finely
2 tsp cumin
4 tsp mustard seeds
9 c broccoli florets. Process in food processor until fine “breadcrumbs” size
1 cup broccoli florets, left as florets
8 cups broth plus 4 cups broth (divided)
1 cup cashews (use more for creamier consistancy
4 Tbs lemon juice
2 tsp red pepper flakes (this is hot! use less if you do not like your food hot)
2 1/2 tsp garam masala
2 tsp turmeric
paprika, for garnish
Add a couple tablespoons of water to bottom of large pot, heat over medium heat. Add onions and add cumin, mustard seeds, red pepper flakes, and turmeric. Sautee until onion is soft and seeds are popping. add lentils and 8 cups broth. Bring to high heat, cover, until reaches boil. Reduce heat to simmer, simmer 15 minutes. Add whole florets, simmer 5 more minutes. Add processed broccoli. Simmer until lentils are soft and broccoli is done, about 5 more minutes. Blend the cashews with the 4 remaining cups of broth. Add to the lentil mixture along with the garam masala and lemon juice. Simmer another minute, and serve.