Dal as called in Indian subcontinent or dried split pulses (lentils, peas, beans) forms an important form of diet in India. It is a rich source of protein. It is accompanied by rotis or chapatis or with rice called as Dal Rice or Dal Bhat. There are many different types of dal’s such as Arhar or Toor Dal (pigeon pea), Chana Dal, Mung Dal, Urad Dal, Masoor Dal etc.
Generally Dal’s are very simple to cook and many different variation exist from house to house. They are also added to make different types of pancakes, or are used as a stuffing in kachori’s or puri’s or used as a snack as fried mung dal or even in desserts as mung dal halwa. The possibilities are endless.
Today I am preparing the basic Toor Dal but with a twist. The twist here is the addition of vegetable in grated form so that it is well hidden and cannot be noticed by children’s or elders. I am adding broccoli today. Broccoli is not liked by many and one find ways to incorporate it in one diet. I have grated and added to the masala. The broccoli is literally dissolved in the dal and one cannot really notice it, on the contrary it adds a lovely texture to the dal.
I use to make this, toor dal simple earlier with just tadka/chonk of hing, jeera in ghee with the addition of few masala’s. Now I also add tomato’s and different vegetables too. Yes we do tadka in ghee, it adds to the flavor and is healthier option than oil. But if you don’t like it you can replace it with oil. I also add a tablespoon of yellow mung dal, it enhances the flavor of toor dal.
Did you check my other recipes of Broccoli
Broccoli and Paneer Paratha
Broccoli Cheese Stir Fry
Kale, Broccoli and paneer Sandwich
Vegetable Rava (Semolina) Pancake/Appe
So here goes the recipe
- 1/2 Cup Arhar/Toor Dal
- 1 tablespoon of Yellow Mung Dal
- 1/2 Cup Broccoli grated
- 1 large size tomato grated/pureed
- 1 tablespoon Ghee/Clarified Butter (can be replaced by oil)
- 1/4 teaspoon Turmeric
- 1/2 teaspoon Coriander Powder
- Salt to taste
- 1/4 teaspoon Red chilly powder (Optional, I have not used)
- 1 green chilly chopped
- 1/8 teaspoon Hing/Asafoetida
- 1/4 teaspoon Jeera/Cumin seeds
- Chopped coriander for garnish
- Wash and soak the dal in enough water for atleast 30 minutes. I soak it in luke warm water as I live in cold country and it helps the dal to soften soon.
- There are 2 ways of doing this, either you can cook the dal first and then add the tadka, or the second way is make the tadka, add the dal and then cook all along. I now do the second method to save time.
- In a pressure cooker, add ghee.
- Once hot add the hing and Jeera.
- Once Jeera crackles add the tomato puree and grated Broccoli.
- Add the turmeric, coriander powder, green chilly, red chilly powder(if using) and let the masala cook for 2-3 minutes.
- Once the masala is cooked, add the soaked and washed dal.
- Add enough water and pressure cook it until done.
- If using a heavy bottom pan, let it cook on slow to medium until the dal is done.
- Serve it hot with Chapati or Rice.
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