Broccoli Dal recipe is one of my favorite Indian cuisine recipes to make when the weather cools down. This soup recipe is a perfect appetizer packed with wonderful spices and is great as an appetizer or lunch.
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I love Indian spices and and I love finding a way to cook food that even the most finicky eaters will love. This Broccoli Dal is just that. It is mildly spiced with just enough Indian spices to give it that Indian flare.
❤️ Why you'll love it
- It is perfect for chilly days and super easy to make!
- It is packed with nutritional value and only
- You can adjust the spice levels to add more or less according to your own heat tolerance.
🥘 Ingredients
Extra-virgin olive oil
Black mustard seeds
Cumin seeds
Sweet onion or yellow onion
Uncooked Red lentils, be sure to rinse the lentils before using. I love red lentils which is why I used them, but green lentils will work here also.
Fresh broccoli (stalks and florets), I like to chop the broccoli into smaller pieces.
Garam masala
Turmeric powder
Fresh lemon juice
Soy sauce
Oatmilk
Cayenne pepper
🔪 Instructions
- Heat oil in a large pot over medium high heat until oil shimmers. Add mustard seed, cumin seed, red lentils, and onions. Cook, stirring often, for 3 minutes, or until seeds pop and lentils begin to turn color. Turn heat down to medium if needed..
- Add water, broccoli, and salt and simmer lentil mixture for 20 minutes, or until most of the liquid is absorbed and broccoli and lentils are tender.
- Stir in garam masala, turmeric powder, cayenne pepper (if using) lemon juice, soy sauce, and milk.
- Heat soup until almost boiling. Remove from heat and serve hot with additional salt (if needed).
🥄 Equipment
Large pot
Wooden spoon
Chef knife
Measuring spoons
🥫Storage
Store leftover soup in an airtight container in the fridge up to 4 days and in the freezer up to 3 months.
📖 Variations
- Substitute light coconut milk or oat milk for the almond milk.
- Use red pepper flakes or chili powder in place of cayenne pepper.
- Frozen chopped broccoli can be used in place of fresh broccoli.
💭 Tips
- Be sure to rinse the lentils in cold water before cooking. Red lentils tend to have a cloudy color.
- If you like a lighter spice profile, use curry powder in place of the garam masala.
- To add more flavor, substitute 2 cups low-sodium vegetable broth in place of the water.
🙋 FAQ's
Dal is both an ingredient and a dish. It consists of spiced dried split peas or lentils cooked down in a stew until the lentil is broken down.
📚 Related Recipes
Lentil Loaf With Sweet and Sour Topping is a delicious meatless loaf.
This Vegetarian Tostadas made with lentils is one of my favorites!
Lentil Salad with Lemon Vinaigrette is a great side dish or lunch packed with deliciousness!
This retro recipe for Easy Broccoli Rice and Cheese Casserole never gets old and can convert from a side dish to a main dish with the addition of chicken or ham!
🍽 Serve with...
Serve this soup with a side of brown rice, lemon wedges, and a side of garlic naan bread.
🏫 The last word
I made this recipe years ago when I first started blogging and the Vegan Yum Yum Cookbook by Lauren Ulm came out. I have made this delicious soup many times over the years and even created a keto version; located in my Clean Ketogenic Diet for Beginners Cookbook!
If you are looking for new recipes, this dal is one you will be sure to love!
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Broccoli Dal
Equipment
- Wooden spoon
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- ½ chopped onion
- ½ cup red lentils , well rinsed and drained
- 1 teaspoon salt
- 2 cups chopped broccoli stalks and florets
- 2 cups water
- ½ teaspoon garam masala
- ½ teaspoon tumeric
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon light soy sauce
- 1 cup almond milk
- Dash Cayenne pepper (optional)
Instructions
- Heat oil in a large pot over medium high heat until oil shimmers. Add mustard seed, cumin seed, red lentils, and onions. Cook, stirring often, for 3 minutes, or until seeds pop and lentils begin to turn color. Turn heat down to medium if needed.
- Add water, broccoli, and salt and simmer lentil mixture for 20 minutes, or until most of the liquid is absorbed and broccoli and lentils are tender.
- Stir in garam masala, turmeric powder, cayenne pepper (if using) lemon juice, soy sauce, and milk. Heat soup until almost boiling. Remove from heat and serve hot with additional salt (if needed).
Shelby says
Irene (BTW, one of my dad's twin sisters is named Irene!), glad you both enjoyed this soup. Its really great to have when you feel like eating warm and cozy AND light!
Irene says
Thanks! It turned out great! And my husband absolutely loved it(although he loves indian food, so he was easy to please!). We are always looking for new no-meat recipes that still have a lot of protein. This will be a great addition to my list!
Shelby says
Hello Irene - thanks for letting me know - and guess what? You guessed right on the amount. I got right up and grabbed the cookbook and she says 2 cups water! I really hope you enjoy! I know I love this one very much!
Irene says
Ahh!! I just found your blog this week and was really excited to make this soup. I have all the ingredients and was just checking over the recipe before making it and I realized you don't say how much water to put in!!! I am going to try 2 cups and hopefully it still turns out. Please fix this for any other unsuspecting readers!! Thanks
Leslie says
this look like the perfect soup to warm my belly
Shelby says
Kim, I think regular milk will work fine. You can try the regular lentils but I definitely think you should try the red ones sometime! 😉
Kim says
Ok I don't have mustard seed, or almond milk - will reg milk work? Also, I only have green lentils - think they would be ok?
Was planning to make frog (aka brocolli) soup tomorrow but may just make my variation of this instead 🙂
pigpigscorner says
I always crave for spicy food! So comforting!
Cheryl says
I am fairly afraid of Indian food, but it sure looks pretty 🙂
Lori says
I will try it Shelby! It looks awesome.
bellini valli says
This has the Grumpy seal of approval:D
Pegasuslegend says
What a change of pace, never saw anything like these ingredients with broccoli, sounds actually comforting and tasty! perfect for the christmas table in green with red on top!