Go Back
–+ servings
Print Recipe
No ratings yet

Broccoli Dal. Mung Bean and Lentil Stew with Broccoli and Mini Peppers. Vegan Glutenfree Recipe

Broccoli Dal. Mung Bean and Lentil Stew with Broccoli and Mini Peppers. Sabut Masoor aur Sabut Mung Daal. Vegan Glutenfree soy-free Indian Dahl Recipe Serves 2 to 3
Prep Time2 hours
Cook Time25 minutes
Total Time2 hours 25 minutes
Course: stew
Cuisine: Indian
Servings: 2
Author: Vegan Richa

Ingredients

  • 1/2 cup dry Whole Red Lentils/Indian Brown Lentils Masoor
  • 1/2 cup dry Whole Mung/Moong beans green gram
  • 2.5 cups of water less for thicker stew

Tempering/Tadka

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 bay leaf
  • 1 dried red chili
  • 5 cloves garlic finely chopped
  • 1/2 inch ginger finely chopped
  • a generous pinch of asafetida hing - optional
  • 1/2 red onion finely chopped
  • 1 medium tomato chopped
  • 1/2 teaspoon garam masala
  • 3/4 teaspoon salt or to taste
  • 3/4 cup chopped Broccoli
  • 1/4 cup chopped sweet mini peppers or red bell pepper
  • chopped cilantro for garnish
  • Variations:
  • Add Chipotle pepper flakes/powder for a smoky Dal.
  • Add a Tablespoon or so cashew cream to the dal before serving.
US Customary - Metric

Instructions

  • Soak the lentils+beans for atleast 2 hours to overnight in warm water. Drain the water and keep ready.
  • In a pressure cooker, add the oil and heat at medium.
  • When the oil is hot, add cumin seeds and let them get fragrant.
  • Add dried red chili, bay leaf, chopped onion and saute until golden.
  • Add in the asafetida(hing), coriander powder, garam masala, ginger and garlic and cook for a minute.
  • Add in the chopped tomato. Cook for 3-4 minutes until tomato is mushy.
  • Add broccoli and mini peppers and cook for a minute.
  • Add the drained and washed lentils+beans, water and salt and pressure cook on medium heat for 3-4 whistles. (10 minutes at high pressure after the pressure has reached fo electric pressure cooker)
  • Let the pressure release by itself before opening. Serve hot topped with fresh cilantro.
  • To refresh the daal, add a fresh tadka/tempering. heat oil, add mustard and cumin seeds and some red pepper flakes and pour over the daal.
  • Serve hot with Indian flat breads like Roti, Paratha , Naan, or with Rice, quinoa or pilafs. Or with crackers, bread. Thicker Dal can also be slathered on breads like hummus, or made into a sloppy sandwich with sweet peppers, slaw.

Notes

To make any lentil/Bean dal without Pressure cooker, make the tempering in a deep pan(all steps till adding tomato then veggies), and add the soaked lentils with the listed water + another half cup of water. Cook covered on low-medium heat for an hour or so until tender. Stir occasionally. Soaking the large beans longer(overnight) gives best results.
Nutritional values based on one serving

Nutrition

Calories: 431kcal | Carbohydrates: 71g | Protein: 26g | Fat: 5g | Sodium: 191mg | Potassium: 1437mg | Fiber: 25g | Sugar: 8g | Vitamin A: 1365IU | Vitamin C: 71.5mg | Calcium: 145mg | Iron: 7.8mg