Energizing Broccoli Dal

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

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This unique spin on dal packs in a ton of green broccoli power! You'll feel energized by this light, and incredibly flavourful dish. This recipe is inspired by the Vegan Yum Yum Cookbook by Lauren Ulm.

Yield
5 cups (1250 mL)
Prep Time
20 Minutes
Cook time
25 Minutes
Total Time
45 Minutes

Ingredients:

  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 4 to 5 cups chopped fresh broccoli florets (from 1 large head)
  • 1 teaspoon ground cumin
  • 2 teaspoons mustard seeds
  • 1 medium sweet onion, chopped
  • 2 cups (500 mL) low-sodium vegetable broth
  • 1 (14-ounce/398 mL) can light coconut milk
  • 1 cup uncooked red lentils
  • Fine sea salt, to taste (I used just over 1 teaspoon)
  • 1 teaspoon garam masala spice mix (I love Arvinda's brand)
  • 1 teaspoon ground turmeric
  • 1 teaspoon red pepper flakes
  • 1 1/2 to 2 tablespoons (22 to 30 mL) fresh lemon juice, to taste
  • Paprika, to garnish
  • Naan bread, for serving
  • Lemon wedges, for serving

Directions:

  1. Add the oil into a large saucepan and increase the heat to low-medium so the oil can preheat.
  2. Add the broccoli into a food processor and process until very finely chopped (about the size of rice grains).
  3. Add the cumin and mustard seeds into the saucepan with the oil. The seeds should sizzle and begin popping in the oil right away. As soon as the seeds start to pop, cover the saucepan immediately with a lid, and remove the saucepan from the heat source. Let sit until the seeds stop popping, then remove the lid and stir.
  4. Stir in the onion, and place the saucepan back over medium heat. Cook for 3 to 4 more minutes until the onion softens.
  5. Now, add the finely chopped broccoli, broth, entire can of coconut milk, lentils, 1/2 teaspoon salt, garam masala, turmeric, and red pepper flakes. Stir to combine.
  6. Increase heat to high and bring to a low bowl. Reduce heat to medium, cover with lid, and simmer for about 10 minutes. Now remove the lid and stir, and continue simmering, uncovered, for another 10 minutes, until the lentils soften and the mixture thickens. Stir every now and then to make sure it doesn't stick.
  7. Stir in the lemon juice to taste.
  8. Ladle the dal into bowls and serve with naan bread or pita bread. Garnish with paprika and a lemon wedge, if desired.
1 cup (250 mL)300 calories11 grams4 grams500 milligrams39 grams15 grams5 grams13 grams

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