Do you ever read over a recipe and you say to yourself, there is no way that this can possibly taste good, but for some reason you just have to try it for yourself?
Yea, story of my life.
That is how the Green Monster happened, after all. [If you are curious to read ‘The story of the Green Monster’, see my post here.]
Anyways, I did not expect this Broccoli Dal would taste as good as it does. I came across this recipe in my Vegan Yum Yum Cookbook and I thought to myself, ‘How in the world could a broccoli soup taste good?’
I guess I still have broccoli issues that stem back to my childhood…
So of course, I made the soup. I’m really not afraid of Green things anymore.
Well, except Swiss Chard.
I’ve tried cooking chard many different ways and I still don’t ever see myself enjoying it. I’m still bitter over how many times we found Swiss Chard in our CSA box over the summer. If you ever find yourself in desperation to use up Swiss Chard that is stinking up your fridge, do not attempt to put Swiss Chard into a Green Monster. That’s all I’m going to say.
I still have nightmares of dirty gym socks.
Thankfully this soup is nothing like dirty gym socks. I was drawn to this soup because it has awesome cold-busting ingredients 1) Greens, 2) Indian spices. It will also clear your sinuses and flush out your body. Just trust me on this one!
Besides that, it tastes incredible.
The first time I made it, I followed the recipe to a tee and I loved it. The second time I made it, I had some new ideas and I changed some things around. I actually love it both ways. Today, I will share with you the adapted version…just have a tissue box ready when you eat it!
Energizing Broccoli Dal
Yield
5 cups (1250 mL)
Prep time
Cook time
Total time
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.
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
- Add the oil into a large saucepan and increase the heat to low-medium so the oil can preheat.
- Add the broccoli into a food processor and process until very finely chopped (about the size of rice grains).
- 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.
- Stir in the onion, and place the saucepan back over medium heat. Cook for 3 to 4 more minutes until the onion softens.
- 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.
- 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.
- Stir in the lemon juice to taste.
- Ladle the dal into bowls and serve with naan bread or pita bread. Garnish with paprika and a lemon wedge, if desired.
Nutrition Information
(click to expand)
Add oil to a large saucepan over low-medium heat and add in the uncooked red lentils, chopped sweet onion, ground cumin, and mustard seeds.
Cook on low-medium heat for about 6-9 minutes until the mustard seeds start popping a bit and the onion is tender.
Be careful because the mustard seeds will POP!! One hit me in the eye! It was quite hilarious, but only after I realized that I would not go blind like I thought.
Now prep the broccoli. I shaved some stems and also used the florets. Roughly chop the broccoli to make about 4.5 cups packed.
Now add the chopped broccoli into a food processor and process until very fine.
Like so.
Add in the vegetable broth and broccoli into the saucepan.
Stir well. Cook this mixture, covered if preferred, for about 20 minutes over low-medium heat, checking it often. Add kosher salt to taste.
I added a bit of water as the soup got thick while cooking.
After 20 minutes, add in the milk, lemon juice, turmeric, garam masala, red pepper flakes, and additional salt (to taste) if necessary.
Heat on low until the lentils are cooked through, about 7-10 more minutes. Adjust seasonings and serve with paprika and lemon wedges.
Prepare yourself for a spicy, incredibly delicious, creamy Broccoli soup with an Indian flare. Despite what I anticipated, the soup does not have a strong ‘broccoli’ taste at all. It is very mild and barely detectable.
Just have a tissue handy because this soup will flush out your system! I think it was the first time in a week that Eric could breathe through both nostrils…
I love broccoli so I bet I would LOVE this!
Looks interesting, not really into the spicy Indian food. But I absolutely agree with you about Chard! Yucky stuff!
Wow, this looks amazing! Indian is one of my favorite cuisines, the spicier the better. I have to get my hands on some garam masala so that I can give this recipe (and other Indian dishes) a try!
Yay for Indian food! I love dal and it was one of my favourite dishes when I lived in the Middle East. I agree on the Swiss Chard GMs… can’t stand them!
This looks a fun Indian dish!! And I hate Swiss Chard… yuck
Just lovely!! Funny about the chard…I just ate it…for BREAKFAST!! Did you see Gena’s raw sushi breakfast wrap yesterday? I made it this AM with chard + loved it, hehe. :) This soup looks deeeelicious!
If you were here to cook for me, I could definitely be vegan! You make everything look so delicious!
I love indian food! especially daal…
Yummy! Broccoli is my current favourite veggie, and I LOVE daal, so this is perfect!!
By the way Angela, this made me wonder…does broccoli work in Green Monsters?
I have never had it in a GM….the thought scares me!
I’ve done it and you can’t taste it! I promise.
I love Indian food…and broccoli soup! :) so it doesn’t take a whole lotta convincing for me to make this :)
thanks for sharing, once again,
cathy b. @ brightb akes
Anything spicy is a major WIN in my book. I have not entered the foray of my own Indian cooking, but I totally need to since I sort of love it!
That sounds so good, even though I’m not a fan of broccoli soups myself. I love Indian spices so I will definitely have to try this.
Mmmm…I think it looks great! Love how gorgeously green it is.
Swiss chard is nasty by itself, I will agree. But I’ve found some awesome ways to eat it (so it’s not bitter and gross) I love it on my homemade pizza, in soup, on quinoa (with Braggs, sesame oil, and sesame seeds), and in omelet’s! But by itself? No thanks.
Great recipe, it looks beautiful!
THANK YOU for spelling out how to prepare a spicy Indian dish! I have tried my hand a few times at some curry dishes with no spice or success. I think I could pull this off, I might try black lentils since that’s what I have in the pantry.
This soup looks amazing! I can’t wait to try it!
Looks perfect for this cold weather!
Also, I have a swiss chard (and chickpea and mushroom) recipe – it’s the only way/time I’ve ever tried swiss chard, but I love it. And my boyfriend does too, despite his aversion to anything green. Happy to pass it along if you’d like…?
hmm perhaps in the summer…I don’t think I will be purposely buying chard this winter if I can help it…lol. ;)
I actually love broccoli soup! Must be so filling with the lentils!!
This actually looks good to me! I’ve been looking for a recipe to use my lentils in and I think this will be it! :)
Hmmmm. Looks so good! Love dal, and adding the broccoli is definitely different.
That paprika was a nice touch!
i have every ingredient! i’m making this this weekend for SURE…it sounds INCREDIBLE!
This looks absolutely delicious and perfect for vegetarians and non vegetarians alike!
Yes! I love finding wonderful lentil recipes, especially spicy ones!
I had a mustard seed incident a while back, scared me out of my pants! Now my husband laughs at me cuz I stand as far from the pan as possible while trying to stir and hold a ‘shield’ in my other hand.
I can’t believe you don’t like Swiss Chard! ;) I impore you to try my recipe, it’s flavours are PERFECT for Swiss Chard, you’ll love it, it will be your new favorite. ;)
http://simplyhealthyfam.blogspot.com/search/label/swiss%20chard
Oh how I love Indian spices! I will have to try this soup. Although it appears somewhat laborious with the skillet, food processor, and pot all going at once!
It was actually very easy to throw together…especially if you use pre-made broth (that was the only reason that my step involved another pot), but aside from that it is just the processor and skillet.
Wow thats an interesting combination. Being an Indian I make a lot of different dal’s but never tried adding broccoli to dal. Will definitely give it a try. Have you ever used Toor dal? Try using it some time it is very similar in taste to masoor dal. I bet you will like it.
No I dont believe I have ever used Toor dal…I’ll have to keep my eyes peeled!
This sounds great to make for my Indian roommate! Do you think I could use green lentils instead of red?
The green lentils don’t cook down as much as the red, so i’m not sure…I’m sure it would turn out, but not so sure if it would be quite the same in texture and taste.
That looks amazing!! I love anything spicy! Dinner tonight :)
Where do you get all of these great ideas?
I am SO excited to make this! I love trying different dals. The hotter, the better for me.
that looks surprisingly good! I love how the broccoli looks after it is all chopped up; nerd much lol
Looks delicious, I can’t wait to try it as I have been looking for more lentil recipes! Thank you so much for adding the print recipe feature!
I love broccoli.. soup… and indian spices. WHy have I not thought of this before?
well i guess this answers the question “what am i having for lunch today?”
thank you for sharing : )
I don’t know much about indian food, but do you think this recipe might work with green curry paste for the spice rather than the Garam Masala? I may be totally off here…I’m no cook! ;)
I’ve been meaning to make something ‘coconut green curry’ style, but haven’t had the chance…or the creative flow!
Help?! :)
hmm im not sure, I have never tried green curry paste.
i love broccoli! this looks so flavorful! perfect for a cold winter day
Very innovative :-) Being an Indian, I have eaten almost all variations of vegetable daals, this one is worth trying. Thanks for posting.
I had an observation about the titles of your recipes. Is there a reason why you add an adjective to all your recipes? It appears that the recipes need to justify why they are good, and are not worthy just by themselves. Or is it that you are trying to get a wider audience by trying to lure them with catchy titles? I would still be attracted to this recipe even if you had named it simply “Broccoli Daal” or “Daal with a twist” , but that’s just me.
No reason other than the fact that I like fun titles
I, for one, hope you keep having a blast creating fun titles! It’s way cooler to cook when I already know what I’m about to make is so great it even SOUNDS exciting. Seeing the title or the stories on your blog puts me in just the right frame of mind to cook with joy, even if I may have started out… sleepy! Then, when my my grandma says “You are working too hard!” (because she thinks anything not from a can is work), I can say, “I’m not working, Grandma. I’m making some Energizing Spicy Broccoli Dal that will ‘rock my face off!'” ;)
Holy yum that looks delicious
I’ve never really like indian food but this sure is pretty :)
Huh that sounds pretty good!!!! Might have to make this pretty soon!
Love Broccoli and love Chard! This soup looks wonderful!!!!
Broccoli has been my favorite vegetable since I was a child. This looks delicious!
The green I can’t stand is kale. No matter how I’ve had it (including kale chips) it’s just bitter and gross. Although in the case of the chips it tasted really good until the seasoning taste went away and I had the bitter aftertaste of that horrid kale.
haha..ive had some bad kale in my day too. im happy that the vitamix can at least blend it fully now so I dont have to chew it.
I love broccoli so I will try this! :D
Broccoli is a fave of mine so this is a definitely recipe for me to try!
I’ve been checking out Dals lately and this one takes the cake for the most appetizing and orignal one I’ve seen so far.
Marvellous!
i love swiss chard (now collards that’s another story). you cut out the stems and chop them up. sautee them in a skillet then add the chopped up leaves. they taste like spinach to me. add any seasonings you like: salt, garlic, pepper, curry etc. then mix them up with some type of grain. they are also good with tomatoes.
if your going to put them in your green monster: juice them first. the juice is good. that’s what i do with all the extra chard i don’t eat. also there are sweeter varieties. try all the different colors. : )
ive tried cooking it that way several times and no luck. Guess I am just not a chard person!
Broccoli soup without cheese in it? Now this I have to try!
This dish looks so colorful and flavorful! Never had anything like this, but it look delicious!
Yum! This has so many things I love… broccoli, lentils, Indian spices… definitely on my list to try :)
As much as I love kale, broccoli and spinach, I’m also so-so about swiss chard, and collards… they’re kinda yucky. But I eat them sometimes because they’re good for me!!
xo
this looks delicious! the lentils add great protein and texture to this i’m sure!
That sounds yummy. I don’t know why the line about the mustard seed popping and hitting you in the eye had me LMAO. But I’m glad your eye is okay!! :)