Recipe: Broccoli Dal Poriyal

Recipe Source: Padmanabhan, Chandra.  Dakshin: Vegetarian Cuisine from South India.  Periplus Editions, North Clarendon, 1994 pp. 36-7

There is a widely held belief in this country that vegetarianism should involve sacrifice and suffering.  The idea is that if you're giving up meat, you're also giving up the enjoyment of food.  If the only vegetarian food that one has encountered has been pseudo-meat (products, usually made from soy, that are intended to resemble some form of meat), I can see where that belief comes from.  Veggie burgers are a sin against God.  My sister once suggested that I make a tofurkey.  I think - I hope - she was joking.  And I've seen these things that are intended to represent boneless, skinless chicken breasts - I can't even describe them to you.  Food like that isn't food, it's a penance. 

But vegetarian food doesn't have to make you feel like you're atoning for your sins.  There are plenty of vegetarian dishes and food items that are meatless but still taste delicious.  They make you happy to eat them.  I've accidentally served whole meatless meals without any complaints from a backyard full of carnivores. 

I really enjoyed this dish.  I love broccoli in almost any form (I don't care for broccoli in cheese sauce and I'm not a fan of cream-of-anything), and I enjoy lentils.  Initially, my husband didn't care for it.  He couldn't get past the lentils for several minutes, but eventually he got over it and had seconds.  I made a few changes, starting with broccoli instead of green beans (because we had broccoli on hand, left over from something.)  The chiles were a combination of cayennes and lemon chiles from our garden.  I couldn't find the split peas or urad dal, so I omitted them.  (I really need to do something about that cabinet!) 

Broccoli Dal Poriyal (serves 4; approx. $0.91/serving)

1 cup red lentils

3 cups water

6 red chile peppers, divided (5 chopped, 1 halved)

1/2 teaspoon asafetida

1 lb broccoli, chopped into florets

2 tablespoons olive oil

1 teaspoon brown mustard seeds

1/2 teaspoon cumin

8 curry leaves

Equipment:

• Saucepan with lid
• Wok or saute pan with lid
• Blender

1. Cook the lentils in the water until the lentils are soft, about 20 minutes. 
2. Put the dal and the chiles in the blender with the asafetida.  Process to a smooth paste. 
3. Put the broccoli and a little bit of water - maybe 1/2 cup, maybe a little more - in the wok or saute pan.  Bring the water to a boil.
4. Reduce heat and cover the saute pan.  Cook the broccoli until just tender.  Remove from the pan and set aside.
5. Heat the oil in the saute pan.
6. Add the mustard seeds, halved red chile, cumin and curry leaves. Cook until spluttering.
7. Add the lentil paste.  Reduce heat and saute, stirring, until the mixture begins to resemble breadcrumbs.
8. Add the broccoli and cook 2 - 3 minutes.  Serve. 

Comments

[Order Prozac Online]

Cool recipe on broccoli. I like recipes involving vegetables. Green is in.