Everything dal with broccoli tarka
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2–3
This delicious dal is packed with greens for a healthy yet comforting dinner option.
Ingredients
For the dal
- 180g/6oz dried red lentils
- ½ tsp ground turmeric
- 1 tsp salt
- 2 whole garlic cloves, peeled
- 100g cavolo nero, stems removed and sliced into thick strips
- steamed rice, paratha or naan, to serve
For the tarka
- 3 whole garlic cloves, peeled
- ½ tsp cumin seeds
- 1 tsp black peppercorns
- 1 tbsp olive oil
- ¼ tsp black mustard seeds
- 3 dried red chillies (optional)
- 10 fresh curry leaves
- 1 onion, thinly sliced
- 100g Tenderstem broccoli, cut into 2.5cm/1in pieces
Method
To make the dal, wash the red lentils and soak in cold water for 20 minutes.
Preheat the oven to 220C/200C Fan/Gas 7.
Drain the lentils then add them to a large saucepan on a medium-high heat with 475ml/18fl oz water. Add the turmeric, salt and garlic cloves and bring to a simmer.
As it cooks, you’ll start to see a layer of foam forming, skim that off as it appears.
To make the tarka, add the garlic cloves, cumin seeds and black peppercorns to a pestle and mortar. Bash to crush the garlic and the seeds but not much further - you’re not looking for a paste.
Add the oil to a small frying pan on a medium high heat. When it's hot add the black mustard seeds, dried chillies (if using) and the curry leaves. When the mustard seeds start to spit add the crushed garlic mixture and the onion, mix well and cook for a couple of minutes.
Add the Tenderstem broccoli pieces to a small oven tray with the garlic and onion mixture. Mix well then place in the oven for 15 minutes, until lightly charred.
Once the lentils have cooked for 15 minutes, add the cavolo nero and cook for a further 10 minutes.
Add the Tenderstem mixture to the dal and mix well. Serve with steamed rice, paratha or naan.
