Broccoli Yellow Moong Dal Curry (Broccoli Pesarapappu Podi Kura)

Ingredients:

1. 1 Broccoli
2. ½ cup yellow moong dal (pesarapappu)
3. Green chillies -1-2 depending on your spice level
4. For seasoning:

Mustard seeds
Cumin Seeds
Red chillies – 2
Curry leaves –few

Procedure:
1. Soak yellow moong dal (pesarapappu) for an hour.
2. The other option is you can even boil the dal, and drain all the water. Make sure that the dal is correctly boiled; it has to be a dry curry, so once the dal is cooked, switch –off the flame, and drain the water. Don’t overcook it.
3. Take any pan (boiling or fry), and add 2 table spoons of vegetable oil or olive oil. I prefer to cook with olive oil, as it is healthier. Heat the oil at around med-high flame, not too high as it will burn the oil.
4. Once the oil is heated, add few mustard seeds (around 1/2 tea spoon), cumin seeds (around ½ tea spoon), red chillies 2(cut them into small pieces).
5. Once the mustard seeds start splattering, add green chillies, curry leaves, and a pinch of Asafotida (hing) to it. Then to the same, add cut broccoli florets. Add a pinch of turmeric, and salt to taste.
6. Broccoli boils very quickly when salt is added, and so no additional water required. Just boil it at medium heat, and keep stirring it 2 -3 times until cooked, so that it does'nt get burnt. Once the florets turn soft, that is an indication that broccoli is thoroughly boiled.
7. If you feel that the Broccoli is still firm, then maybe you can sprinkle some water. Mostly not required.
8. Once Broccoli gets cooked, add the soaked yellow moong dal, or boiled moong dal, mix it well, and leave for 2 minutes.

That’s it, Broccoli yellow moong dal curry (Broccoli pesarapappu podi kura) is ready to be served!!!