• 1 large broccoli head, chopped
• 1/2 cup channa daal, washed and soaked 1/2 hr before cooking
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 small onion, chopped
• 1 large garlic clove, chopped
• 1 1/2 tbsp chopped tin tomatoes
• 1 pinch of asafoetida (hing)
• 1/4 tsp turmeric
• salt to taste
• 1 long dried red chilli
• 1/2 can of coconut milk
• 1/2 cup of Greek yoghurt, whipped
• 2-3 tbsp vegetable oil for cooking the broccoli

Cook the channa daal separately first by boiling water in a saucepan and adding the drained daal to it and cook until soft. (approximately about 25 minutes)

In another pan, heat the oil and add the mustard and cumin seeds, wait until they pop, then add the onions and fry just before they brown.

Now add the garlic and fry for a few seconds, until the raw garlic smell dissipate, add the hing, salt, turmeric and dried red chilli. Fry for a few seconds and then add the chopped tomatoes.

Cook again for a few minutes and then add the chopped broccoli and cook on high head for a few seconds, then lower heat, cover and add a few splashes of water and allow to cook until the broccoli is done.

Once the daal and broccoli is done transfer into one of the pans and mix with the heat very low.

Once all mushy, take off the heat and pulverize with a hand-held blender (if you want to avoid the heat, you can take the dried chili out before).

Now stir in the yoghurt and stir. Next add the coconut milk and stir in until the desired consistency is achieved.

Serve with some paratha crostini and drizzle with Argan oil, or garlic fried in ghee.

by Pak101.com (few years ago!) / 701 views