HOT HOTTT recipe coming in straight from Connecticut! I cannot take credit for this subzi because I did not bring these ingredients together! My sister in law did. She made this first time when we were all living in Manhattan and she couldn’t figure out how to get my brother and herself to eat more veggies. BOOM! Instant hit in our household and had us all wanting the recipe. Now my mom makes this in Dubai, I make it here and I am pretty sure this will be a hit in every household.
Channa dal is so popular in the northern part of India and my mother in fact would make this with Pakwan almost every Friday. So, what’s the harm in adding veggies to this already delicious dish?!
The tamarind paste/chutney brings out the flavor and I added some black pepper just before serving too and that believe me you, was the best! I actually recommend trying this with some puris and some pickled red onions for a nice potluck dinner.

Ingredients –

• Broccoli – 1 head
• Chana dal – 1 cup
• Avocado oil – 3 tbsp
• Onion – 1 small (chopped)
• Tamarind paste – 3 tbsp
• Cumin seeds – 1 tsp
• Curry leaves – 10
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Coriander powder – 1 tsp
• Red chilli powder – 2 tsp
• Cumin powder – 1 tsp
• Garam masala – 2 tsp
• Asafoetida – 1 tsp
• Water – 1 cup

Directions –

• Soak chana dal overnight. Drain the water in the morning and wash it thoroughly.
• In a wok or kadai, heat 3 tbsp of oil and add the following – cumin seeds, asafoetida and curry leaves.
• Once the curry leaves start to splatter, add ginger and garlic paste and saute for a minute or two.
• Add in the chopped onions and saute until translucent pink.
• Add chana dal and required quantity of water to boil. This may take anywhere from 15-25 minutes.
• We are not looking for a mashed consistency so 15-25 minutes is apt.
• Now cook the dal without the lid for another 3-5 minutes on low heat.
• Add in the broccoli along with other masalas on low – medium flame for about 10 minutes.
• Pour in the tamarind paste once everything is cooked. Mix well.
• Add in some cilantro leaves for garnish and serve with hot puris!