Spicy Broccoli Dal

Serving size:
 4 Servings


    • 5 c
    • chopped broccoli florets
    • 2 T
    • olive oil
    • 1 t
    • ground cumin
    • 2 t
    • mustard seeds
    • 1
    • onion (medium, chopped)
    • 2 c
    • vegetable broth
    • 14 oz
    • coconut milk (canned)
    • 1 c
    • red lentils (picked over and rinsed)
    • salt
    • 1 t
    • garam masala
    • 1 t
    • ground turmeric
    • 1 t
    • crushed red pepper flakes
    • 1 1⁄2 T
    • lemon juice (plus more to taste)
    • naan (or pita bread, for serving)
    • lemon wedges (for serving)
5 minutes
25 minutes
Ready in
30 minutes


This unique take on dal is loaded with broccoli and warm spices.

Adapted from www.ohsheglows.com.


Place the broccoli in the bowl of a food processor, and pulse until very very finely chopped (about the size of a grain of rice). Set aside.

Heat the oil in a large stockpot over medium-low heat. Add the cumin and mustard seeds, and stir for 1 minute. Increase heat to medium, and add the onion. Cook, stirring occasionally, until the onion softens. Stir in the chopped broccoli, broth, coconut milk, lentils, 1/2 teaspoon of salt, garam masala, turmeric, and crushed red pepper. Increase heat to high and bring to a boil. Stir, cover, and reduce heat to a simmer. Simmer, stirring occasionally, for 10 minutes. Remove lid and simmer for another 10 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced a little. Stir in the lemon juice. Taste, and add more salt, pepper, or lemon juice as needed. 

Serve hot, with naan or pita, and wedges of lemon.



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