36
Submitted by evelynathens
"This is an extremely flavourful curry. Vegetarians can use vegetable broth instead of chicken broth. Kids really like this too (with less pepper). Serve with basmati as a side to a more elaborate dinner, or alone, for a simple meal."
photo by Swirling F.
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
4
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ingredients
- 4 tablespoons butter or 4 tablespoons ghee
- 2 medium onions, chopped
- 1 teaspoon chili powder
- 1 1⁄2 teaspoons black pepper
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 2 teaspoons turmeric
- 1 cup red lentil
- 1 lemon, juice of
- 3 cups chicken broth
- 2 medium broccoli, chopped
- 1⁄2 cup dried coconut (optional)
- 1 tablespoon flour
- 1 teaspoon salt
- 1 cup cashews, coarsely chopped (optional)
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directions
- Heat butter in saucepan and saute onions until well browned.
- Add chili powder, pepper, cumin, coriander and turmeric.
- Stir and cook, 1 minute.
- Add lentils, lemon juice, broth and coconut if using.
- Bring to boil, reduce heat and simmer for 45-55 minutes (if mixture is too thick, you may need to add a little hot water).
- Steam broccoli for 7 minutes.
- Plunge broccoli in cold water and set aside.
- Remove 1/3 cup of liquid from the lentil mixture.
- Add to flour to form a smooth paste.
- Return to pan; add broccoli, salt and nuts if using.
- Simmer for 5 minutes.
- Serve over Basmati rice.
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Reviews
-
Wow! Easy and delicious. I didn't even have the right spices (my husband used all the Chili Pwd yesterday). It's still awesome and double helping awesome! I used Gram Marsala in place of Chili Pwd -- didn't use Turmeric either. Served without the rice -- rice spikes blood sugar too much so I rarely use it. Thank you for this recipe, it's so gratifying to find a staple like this, make a big batch and eat from it all week.
vlseno
-
We love this recipe and make it quite regularly. Instead of using butter or ghee I generally use 2 tablespoons of vegetable oil, or margarine. I have substituted 2 teaspoons of garam masala for the black pepper and chili powder, and added a 1/4 teaspoon of cayenne. I too use 4 cups of water, and don't bother adding any flour. We prefer to omit the coconut and the added salt, but include the cashews. Thanks for posting such a delcious and healthy recipe!
Marina K
-
I loved this. It was simple and delicious. I played with the spices to suit out own tastes and used only 1/2 the onions (I'm not a huge fan of onions), but they were not at all overwhelming as usual. The broccoli adds a nice amount of substance to the dal. I don't think I've ever had dal with lemon juice in it before (where have I been!), but it added a nice accent. Overall, this one's a keeper.
Tulsi17
-
This is such a unique way to cook broccoli! The only change I made was to use cornstarch to thicken up the sauce instead of flour. Hope this is helpful to those who want a gluten-free version of this recipe.
SharonChen
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Delicious recipe! I really enjoyed this for dinner last night. I served with the basmati, but I think next time I would serve without. I used No Chicken Broth (vegetarian chicken broth substitute) and this worked fine, as well as the optional coconut and cashews. I did not change the spice combinations. I especially loved the broccoli in this dish. I would have this again. Thanks!
Dr. Jenny
see 31 more reviews
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Tweaks
-
spices, onions
Tulsi17
-
Wow! Easy and delicious. I didn't even have the right spices (my husband used all the Chili Pwd yesterday). It's still awesome and double helping awesome! I used Gram Marsala in place of Chili Pwd -- didn't use Turmeric either. Served without the rice -- rice spikes blood sugar too much so I rarely use it. Thank you for this recipe, it's so gratifying to find a staple like this, make a big batch and eat from it all week.
vlseno
-
This instantly became the new favorite curry dish in my house! The only thing I changed was that I used cayenne instead of chili powder for an extra kick. Thanks for the great recipe!
melissulactosetoler
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I used red beans instead of lentils and olive oil instead of butter, doubled the flour and used only 1 1/3 cup veggie broth. We served this over the "Indian Spiced Rice" recipe found here, and the two were a wonderful complement. I loved the flavors in this, and will be making it again and again!
SAHS7930
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We love this recipe and make it quite regularly. Instead of using butter or ghee I generally use 2 tablespoons of vegetable oil, or margarine. I have substituted 2 teaspoons of garam masala for the black pepper and chili powder, and added a 1/4 teaspoon of cayenne. I too use 4 cups of water, and don't bother adding any flour. We prefer to omit the coconut and the added salt, but include the cashews. Thanks for posting such a delcious and healthy recipe!
Marina K
see 1 more tweaks
RECIPE SUBMITTED BY
evelynathens
Athens
- 363 Followers
- 1552 Recipes
- 99 Tweaks
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.What did I do wrong?Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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