I have been craving this Broccoli Dal lately.  The first time I made it, I literally ate it for breakfast, lunch, and dinner.  Seriously!  There is something about Indian spices that not only makes me feel comforted, but makes me feel satisified after eating something made with them.  This dal is perfect for the cooler temps and it is super simple to throw together!

The toughest part of making this dal is literally chopping the broccoli and dicing the onion!  The recipe comes from Lauren Ulm’s Vegan Yum Yum cookbook.  One instruction I would give you that isn’t in the book is to rinse the lentils.  Red tend to be really cloudy and you want to rinse and stir them in a colander under cold running water until the water runs clear.  Otherwise, your dal may turn mucky. 

What did Grumpy think?  He actually liked it.  Not like it enough to eat for 3 meals a day like me, but he liked it!&nbsp

; I was very surprised because he is usually very anti Mexican and Indian food!  Let me know what you thought!

Broccoli Dal

recipe adapted from Vegan Yum Yum

1-2 tablespoons canola oil
1 teaspoon mustard seed (I use black)
1 teaspoon cumin seed
1/2 chopped onion
1/2 cup well rinsed red lentils, drained
1 teaspoon salt
2 cups chopped broccoli (stalks and florets)
2 cups water

1/2 teaspoon garam masala
1/2 teaspoon tumeric
1 tablespoon fresh squeezed lemon juice
1 tablespoon light soy sauce
1 cup almond milk
Cayenne pepper (optional) to taste

Saute mustard seed, cumin seed, red lentils and onions until seeds pop and lentils begin to turn color.  Be careful not to burn.  Add water, broccoli and salt and simmer for about 20 minutes or until most of the liquid is absorbed and broccoli and lentils are tender.

Stir in garam masala, tumeric, lemon juice, soy sauce and milk.  Add cayenne pepper to taste.  Cook until soup begins to steam again but do not boil.  Add more salt as needed, sprinkle with cayenne (optional).  Serve & enjoy!