Broccoli Dal Curry
1 cup lentils
4 tbsp ghee or light oil [I used two tbsp unsalted butter]
2 medium onions, chopped fine
1 tsp chili powder
2 tsp black pepper
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander seeds
2 tsp turmeric
juice of half a lemon
2 medium heads broccoli
2 cups water
1/2 cup unsweetened dried coconut
1 tbsp flour
1 tsp salt
1 cup cashews or roasted peanuts [didn't have these so left them out]
Wash lentils well and drain. Heat ghee or oil in a large saucepan and saute onions until they begin to soften. Add chili powder, black peper, cumin, coriander, and turmeric. Stir and cook briefly. Add lentils, stir well, and add lemon juice, water, and coconut. Bring to a boil, reduce heat, and simmer about 25 to 30 minutes or until lentils are soft.
Meanwhile, cut broccoli into individual florets. (Save stems for another use). Steam 5 to 10 minutes, until almost tender. Plunge broccoli in cold water, drain, and set aside.
Remove 1/3 cup of liquid from the lentil mixture, add to flour to form a smooth paste, and return it to the pan. Add steamed broccoli, salt, and nuts. Simmer another 5 to 10 minutes, until the lentils make a thick sauce. Serve with steamed basmati rice.
-Winter Harvest Cookbook, Lane Morgan