Broccoli is one vegetable which some may like it or hate it. I am not a big fan of raw broccoli, but if cooked i can eat it like nobody's business. I tried broccoli with moongdal during our recent potluck party made by a friend. She had used lots of garlic and cooked them slow in an electric skillet. Even the broccoli haters at the party enjoyed it.
To me the garlic was very overpowering and I tried making my own just with onions and no garlic.
Of course, if you are die hard fan of garlic, go for it.
It tasted very good with rice, sambar, rasam or curd rice. My 6 year old couldn't wait to get her hands in it while I was taking pictures of it.
That, means a lot to me...!
Mild nuttiness and crunch of moongdal and broccoli makes this a very flavorful side dish.
- 1 & 1/2 crowns of broccoli, washed and chopped into small florets with stem
- 1/2 onion thinly sliced
- 2 tbsp of moongdal soaked in little water for 20 mins and drained ( this helps in faster cooking of dal)
- 1/4 tsp turmeric powder
- 1 tsp sambar powder
- 1/4 tsp red chilli powder
- salt to taste
To temper/ Tadka/ Thalikka
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- In a pan, add oil and do the temering with mustard seeds and urad dal. The seeds pop, and urad dal turns light brown.
- Add the sliced onions and saute till soft and translucent.
- Add the chopped broccoli, moong dal, all spices and salt to taste.
- Toss them all well, reduce flame to low, cover and cook till the broccoli florets are soft, but still has a mild crunch. if you like yours to be cooked softer, keep it till the right consistency. Yes, you can open the lid and toss them once in a while. We don't need to add any water for the broccoli to cook. Covering the pan will help them steam and cook faster. too much water can make it all a big mush.
- Once the florets are cooked, adjust salt or other spices and cook of medium flame uncovered.
- Saute till all the water is absorbed and the curry is dry.
Turn the heat off and enjoy with rice, chappathi or buttered toast.