BROCCOLI DHAL FRY

Dhal fry is another Punjabi recipe which goes well with Rotis, jeera rice or with just plain rice.  I have already posted Spinach Dhal fry and here I am brining with Broccoli.  Dhal fry is usually prepared with Toor dhal and here I used moongdhal which was scrumptious.  Dhal fry is not thin and usually has a medium to thick consistency.  You can adjust the amount of water you want when you prepare it.

INGREDIENTS:

Moongdhal            - 1 cup
Brocooli                - 1
Onion                    - 1 finely chopped
Ginger garlic paste - 1 tsp
Tomato                  - 1 chopped
Garam masala        - 1/2 tsp
Turmeric powder   - 1/4 tsp
Salt                         - as needed
Coriander leaves    - 1 tsp finely chopped for garnishing

To temper 1:

Oil                         - 1 tsp
Cumin seeds          - 1/2 tsp
Red chillies            - 1 broken into pieces

To temper 2:

Ghee                     - 1 tsp
Garlic                    - 2 cloves finely chopped
Red chilli              - 1
Hing                     - a pinch

HOW TO MAKE:

Pressure cook moongdhal with 2 cups of water and allow three whistles.  When the steam got released mash the dhal with whisk and keep aside.  Cut brocooli into pieces and wash well.  Keep aside.

Heat oil in a kadai add cumin seeds and chopped onions, fry until turn into transparent.  Add ginger garlic paste.  Add chopped tomatoes and blend well.

Add cooked moongdhal and mix well. Add water as you need the consistency.  Add salt and turmeric powder.

Mix well and bring to boil.  When it starts bubbling sprinkle garam masala and mix well.

Meanwhile in a deep vessel add 1/2 of water and cook broccoli for 5 mins.  It should not get over cooked.  The broccoli should be crispy and should not leave it freshness. Add broccoli in the mixed dhal and do not drain the water.  Mix well.  Transfer the mix in the serving bowl.

In a separate kadai add a tsp of ghee and fry chopped garlic until the nice aroma comes.  Add the whole one red chilli just for a flavour. Add hing.  Pour the seasoning on the top of the mix which we transfer into a bowl.  Garnish with chopped coriander leaves.

Serve hot with jeera rice, plain rice or roties.

TIPS:

Dhal fry should be neither thick or medium consistency.  

Do not overcook the broccoli.

Broccoli can be steamed.