Looking for an easy weeknight meal or some healthy protein-rich meal? Try this Nutritious Broccoli Toor Dal or Broccoli Lentil curry which can be made in an Instant Pot, open-pot, or a Stove-top pressure cooker.
The recipe is very forgiving and customizable to the type of lentil used or can be vegan too. It is rich, creamy, and flavourful, and goes well with simple rice or dal. All in all, it is a nutritious and comforting dal or stew.
What is Dal?
Dal also spelled as daal or dhal, paruppu in Tamil, and pappu in Telugu in the Indian subcontinent. Dried split pulses (lentils, peas, beans) form an important form of diet in India. It is a rich source of protein for vegetarians and vegans.
How is Dal Prepared?
Generally, Dal’s are very simple to cook and many different variations exist from house to house. Typically the dal is cooked and a tadka or a tempering is done. A simple tadka or a tadka with onion and garlic. There are many variations.
Veggies in dal
Typically dal is simple, but I like to sneak in different veggies. Today I am making this dal with Broccoli but I add different veggies. Like in this Rhubarb Dal. Have you used rhubarb in a Savory recipe, if yes, let me know which one in the comments below. If not give the Rhubarb dal a try and let me know how it turned.
The recipe is quite simple. I have finely grated or minced the broccoli. Doing so does two things, sneaks in the veggies for the fussy eaters and adds a nice creamy texture to the dal.
I have cooked the broccoli along with tomatoes and masala. Later on add the dal, spices, and water. Pressure cook it on an Instant Pot for 10 minutes or on your stove-top pressure cooker until done. \
Accompaniments with Broccoli Dal?
It is generally enjoyed as a part of a full meal or just with plain rotis or rice also called Dal Rice or Dal Bhaat.
Recipes using Dal or Lentils
They are also added to make different types of pancakes, Khichdi, is used as a stuffing in kachori or puri, or is used as a snack as fried mung dal, or even in desserts such as mung dal halwa. The possibilities are endless.
For us, this dal is a staple food. Growing up it used to be almost daily but now as things have changed and a lot of fusion of food happens, I try to make different dal at least once or twice a week.
Ingredients used in Broccoli Dal
Dal
I make this dal with simple toor dal and a little of moong dal. Adding moong dal along with toor adds a nice texture. At times I make it with only moong dal (yellow or green) or even red lentils. So yes one can make this with any lentils.
Different types of dal one can use in this recipe are
- Arhar or Toor Dal (Split Pigeon Peas)
- Moong or Mung Dal (Split Mung Beans)
- Chana Dal (Split Bengal Gram)
- Urad Dal (Split Black Gram)
- Masoor Dal (Split red lentils) etc.
Broccoli
Broccoli is the next main ingredient added as a veggie.
Tomato adds a nice flavor and texture.
One can even do a tempering of onion, ginger, and garlic. We like our dal simple so I have skipped it.
Red chili powder, garam masala, green chili, coriander powder, and salt are all added for flavoring.
Asafoetida helps in digestion. See notes in recipe card gluten intolerance.
Oil or ghee is used as fats. One can use only oil or only ghee.
Dietary Suggestions
Dal is naturally gluten-free. I have added Asafoetida. Natural or rock form asafoetida which I use is gluten-free but store-brought powder form have wheat flour in it. So if you are gluten-intolerant, skip the asafoetida. If you are using oil it is vegan.
Lunch Box Recipe
I like to serve this for my kids, even for lunch, along with some hot steaming rice. Both my kids love hot food and even for their lunch, they love something warm. I pack this in this Insulated flask and it stays warm till their lunch break. Check the video below.
Instant Pot Broccoli Dal (Lentils)
Ingredients
- 1/2 Cup Split Pigeon Peas (Tur/Arhar) Dal
- 1 tablespoon 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 powder
- 1/2 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 1/4 teaspoon Red chilly powder Optional, I have not used it
- 1 Green Chilli chopped
- 1/8 teaspoon Asafoetida
- 1/4 teaspoon Cumin seeds
- coriander Chopped , for garnish
- 2-3 cups Water
Instructions
Prep Work
- Rinse and soak the dal in enough water for at least 30 minutes1/2 Cup Split Pigeon Peas (Tur/Arhar) Dal, 1 tablespoon Yellow Mung Dal
Stove-Top Pressure Cooker Method
- In a pressure cooker, add ghee.1 tablespoon Ghee (Clarified Butter)
- Once hot add the asafoetida and cumin seeds.1/8 teaspoon Asafoetida, 1/4 teaspoon Cumin seeds
- Once cumin seeds crackle add the tomato puree and grated Broccoli.1 large size Tomato, 1/4 teaspoon Cumin seeds, 1/2 Cup Broccoli
- Add the turmeric, coriander powder, green chilly, red chilly powder(if using), garam masala powder, salt, and let the masala cook for 2-3 minutes.1/4 teaspoon Turmeric powder, 1/2 teaspoon Coriander Powder, ½ teaspoon Garam Masala, 1/4 teaspoon Red chilly powder, 1 Green Chilli, Salt
- Once the masala is cooked, add the soaked dal.
- Add water and pressure cook it until done. (Depending on your pressure cooker settings – typically 3-4 whistles)2-3 cups Water
- Once done, switch off, and let the pressure release naturally before opening the pressure cooker.
Open Pot Method
- Follow the same steps above till the masala is cooked.
- Add water and let it simmer on medium to slow stirring in between.
- It is cooked when the dal easily mashes between your fingers.
Instant Pot Method
- Switch on the Instant Pot.
- Then add ghee and follow the same steps as mentioned in “Stove-Top Pressure Cooker Method“till the masala is cooked.
- Add water, and close the lid.
- Cancel the saute mode.
- Pressure cook it on high for 10 minutes, sealing position.
- Once the instant pot is done, let the pressure release naturally.
- Once the pin is dropped open the lid and serve.
- Garnish with coriander if required.coriander
- Serve it hot with Chapati or Rice.
Video
Notes
- Standard US-size cups and spoons are used. 1 Cup = 235 ml, 1 tablespoon=15 ml, teaspoon=5ml.
- One can skip the soaking step, but I recommend soaking dals and pulses before cooking.
- I soak my dal in Luke warm water as I live in a cold country and it helps the dal to soften soon.
- Natural or rock form asafoetida which I use is gluten-free but store-brought powder form have wheat flour in it. So if you are gluten-intolerant, skip the asafoetida
- There are 2 ways of doing this, either you can cook the dal first and then add the tadka, or the second way is to make the tadka, add the dal, and then cook all along.
- Read above for substitutions.
Updates
This post was first published on my blog on 9th May 2018. Today 28th June 2024 I am updating the contents and pics. The recipe remains the same.
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Jayashree T Rao
Saturday 13th of July 2024
Broccoli in our usual dal looks tasty and a good way to serve the veggie. Fussy eaters will not know it has been added here.
preeti garg
Thursday 9th of August 2018
Very healthy and comforting bowl of soup.
firsttimercook
Tuesday 26th of June 2018
Such a lovely way to add brocolli in dal, bookmarking to try soon dear :)
Seema
Sunday 24th of June 2018
Best way to hide those veggies when your kids dont want to see them, isnt it.
Ruchi's Veg Kitchen
Friday 22nd of June 2018
Wow such a lovely post . Never tried broccoli in Dal. Sounds wonderful. Amazing share dear.