Masoor Dhal with Tenderstem Broccoli
The Delicious Book of Dhal by Nitisha Patel
Roasted, seasoned and spiced broccoli brings wonderful natural sweetness and texture to this wholesome sea of flavoursome dhal. It’s so simple, yet utterly delicious.
Ingredients
Masoor Dhal
2 tbsp vegetable oil
2 cloves
2 cardamom pods
2.5-cm piece of cassia bark/cinnamon stick
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 onion, chopped
1/2 tsp fine sea salt
1 tbsp peeled and grated fresh ginger
2 garlic cloves, grated
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp Kashmiri chilli/chilli powder
2 medium tomatoes, roughly chopped
1 tsp palm sugar/jaggery
200 g masoor dhal
1 litre boiling water
1/2 tsp garam masala
5–6 fresh coriander stems, roughly chopped
Broccoli
200 g tenderstem broccoli, trimmed
2 tbsp vegetable oil
1/4 tsp sea salt flakes
1/4 tsp coarsely cracked black pepper
1/4 tsp dried chilli flakes/hot red pepper flakes
Method
1 Preheat the oven to 180°C (350°F) Gas 4. For the masoor dhal base, put the vegetable oil into a saucepan over a medium heat. Add the cloves, cardamom pods and cassia or cinnamon stick and fry for 20 seconds until they have released their aroma into the hot oil. Add the cumin and mustard seeds and fry, while gently shaking the pan, for 20 seconds until the seeds have sizzled and popped. Add the onion and salt and fry in the spiced oil for 7–8 minutes until the onion is soft and lightly browned.
2 Stir in the grated ginger and garlic and fry for 1 minute. Add the turmeric, cumin, coriander and Kashmiri chilli/chili powder and mix well to coat the onion in the spices. Add the chopped tomatoes and palm sugar/jaggery and fry for 4 minutes.
3 Meanwhile, pick through the masoor dhal to remove any stones, then rinse under cold running water and drain well. Stir the washed lentils into the onion and tomato base and fry for 1 minute. Pour in the boiling water and simmer for 20 minutes over a medium heat, until the lentils are falling apart and the water has been absorbed.
4 While the dhal is simmering, cut any larger stems of broccoli in half and place in a roasting pan. Drizzle over the oil and sprinkle over the sea salt, cracked black pepper and dried chilli flakes/hot red pepper flakes. Toss the broccoli in the oil. Roast the broccoli in the preheated oven for 12 minutes or until slightly softened and charred.
5 When the lentils are cooked, stir in the garam masala and chopped coriander/cilantro and simmer for 1 final minute. Divide the dhal between serving bowls and top with the roasted broccoli. Serve with exrtra chilli flakes.
The Delicious Book of Dhal: Comforting Vegan and Vegetarian Recipes Made with Lentils, Peas and Beans is available now, published by Ryland Peters & Small, £9.99
