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    Home » Dals | Lentils & Legumes » Instant Pot Red Lentils with Broccoli | Masoor Dal Tadka with Broccoli

    Instant Pot Red Lentils with Broccoli | Masoor Dal Tadka with Broccoli

    Posted on August 29, 2019 · Last Updated on September 4, 2019 · By Srividhya G · 17 Comments

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    Are you looking for easy weeknight dinner recipes? My quick and nutritious red lentils with broccoli or the broccoli masoor dal tadka will be a perfect fit then! This customizable vegan broccoli dal can be made quickly in Instant Pot. Check out my detailed recipe with the video below.

    broccoli with rice on a orange napkin with condiments on the side

    We all prefer easy dinner recipes, especially after a long tiring day. This broccoli dal tadka is one such recipe. It has the combined goodness of lentils and broccoli along with the flavors of cumin seeds, ginger, and garlic.

    I love to sneak in vegetables in my dal or the lentils. I have a few recipes like sobji dal (mixed vegetable lentils), yellow cucumber dal, tender jackfruit dal on my blog already. Now I am adding this broccoli dal to my recipe repertoire.

    Broccoli Dal:

    For vegetarians, broccoli is one of the best sources of Vitamin B. It’s a low-calorie food but rich vitamins, minerals, and also fiber. It falls under the cruciferous vegetable category. With all these benefits we want to include broccoli in everyday cooking. But, broccoli is a hit or miss vegetable. While some devour, some hate it.

    If you love it, I would recommend steamed broccoli or cheesy baked broccoli. But if you are getting acquired to broccoli, then sneaking in dal would be the best bet. As we mash the dal and the broccoli, it gets mixed up with the dal and the added flavors of cumin seeds, ginger, and garlic, you won’t feel the raw taste of broccoli.

    Red Lentils & Broccoli:

    Are you wondering why I combined these two in specific? No big reason. Red lentils get cooked comparatively faster so during weeknights I prefer them. But you can use other lentils like yellow split lentils, yellow mung beans, green mung beans, green lentils, brown lentils, split pigeon peas as well. Just adjust the timing according to the lentils you are using. I would recommend 20 minutes of pressure cooking if you are using whole green mung beans or split pigeon peas.
    Instead of broccoli, you can use veggies of your choice also. Carrot, cauliflower, squash will be an excellent addition to this dal.

    broccoli dal in a white bowl on a white plate with rice

    If you notice, I am using 2 tbsp of cumin seeds for tempering. Trust me, folks, the cumin seeds add excellent flavor. I have tried this recipe with 1 tbsp, 1.5 tbsp of cumin seeds also. I would strongly recommend using atleast 1 tbsp of cumin seeds for this recipe.

    How to make Broccoli Dal or Masoor Dal Tadka in Instant Pot?

    The recipe is straightforward. We first temper and saute the garlic, ginger, chili, and onion. Then dump in the broccoli, lentils, and salt. Pressure cook them all together and mix and mash. I usually simmer it for sometime after pressure cooking. It helps the dal to thicken a bit.
    Now, let me share how to make Red lentils with Broccoli in Instant Pot with stepwise pictures and the video. (PS: Check the pressure cooker version below the recipe notes. )

    • Set the Instant Pot on saute mode and when the display shows “HOT” add 1 tbsp of coconut oil. When the oil is hot, add the cumin seeds and the asafoetida. Saute for 30 seconds or until the cumin seeds sizzle.

    broccoli dal step 1

    • Then add the chopped green chilies, garlic, and ginger.

    broccoli dal - adding garlic, ginger and green chili

    • Saute for 30 to 45 seconds.

    broccoli dal sauteed garlic mix

    • Next, add the onion and cook until the onion turns soft. It usually takes about 4 to 5 minutes.

    broccoli dal. Adding onion

    • At this stage, add the broccoli and give it a good mix. Then add the lentils, turmeric powder, and salt. Mix again.

    broccoli dal - adding broccoli dal and spices

    • Add 3 cups of water and mix thoroughly. Make sure you scrape the bottom as well.

    broccoli dal in instant pot ready for pressure cooking

    • Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position. Pressure cook for 15 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.
    • When the pressure is all released, open the Instant Pot. Set the Instant Pot in “Saute Mode” again. Add a handful of cilantro.

    broccoli dal adding cilantro

    • Mix and mash the cooked lentils with the back of a ladle or using a potato masher.
    • Then allow the lentils to simmer for 3 to 4 minutes and press the cancel button.
    • Yummy broccoli masoor tadka or the curried lentils with broccoli is ready. Relish it as is or with rice or Indian flat-bread.

    close up shot of broccoli dal in a white bowl

    Recipe Notes-

    • You can use yellow mung beans or whole green mung beans or split yellow lentils or split pigeon peas instead of red lentils. If you are using split pigeon peas or whole green mung beans, soak the lentils for 30 minutes and pressure cook for 20 minutes instead of 15 minutes.
    • Adjust the green chilies and salt according to your preference.
    • You can add ½ to 1 tsp of garam masala for additional flavor.
    • Instead of broccoli, you can use other seasonal vegetables. Depending upon the vegetables, adjust the cooking time. If you are using sturdy vegetables, then you might need to increase the cooking time.
    • I personally, like the flavor of coconut oil, but you can use oil of your choice. And if you are not strictly vegan, you can use ghee/clarified butter for tempering.
    • Before serving, you can add about 2 tsps of lemon juice. 
    • You can skip asafoetida to make it gluten-free or use gluten-free asafoetida.

    instant pot red lentils with broccoli served with rice on a white serveware with spoon

    Masoor Dal Tadka | Stove-Top Pressure Cooker Version:

    Heat a pressure pan or pressure cooker and add the oil. When the oil is hot, add the cumin seeds and asafoetida and allow it to sizzle. Then add the chopped green chilies, ginger and garlic. Saute for 30 seconds. Next, add the onions and saute until the onion turns soft. Now add the broccoli, lentils, turmeric powder and salt. Mix well and then add the water. Mix again. Close the pressure cooker and cook this for three to four whistles/hisses. Let the pressure release naturally. Open the pressure cooker lid and mash the dal. Add cilantro and allow the dal the simmer over medium heat for 3 to four minutes.

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this broccoli dal recipe, please don’t forget to comment and rate this recipe. 

    broccoli dal in a white bowl on a orange napkin with some garnish
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    5 from 1 vote

    Instant Pot Red Lentils with Broccoli | Masoor Dal Tadka with Broccoli

    Nutritious and easy-to-make red lentils curry with broccoli sneaked in, made in Instant Pot. Here is the recipe for the vegan red lentils with broccoli or broccoli masoor dal tadka.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: rice accompaniment, roti accompaniments
    Cuisine: Indian
    Servings: 6
    Calories: 106kcal
    Author: Srividhya G

    Equipment

    • Instant Pot

    Ingredients

    • 1 tbsp coconut oil
    • 2 tbsp cumin seeds
    • ½ tsp asafoetida a generous pinch
    • 2 green chilies finely chopped
    • 1 tbsp garlic finely chopped
    • 1 tbsp ginger finely chopped
    • 1 cup red onion finely chopped
    • 12 to 15 broccoli florets
    • ½ cup red lentils rinsed and drained
    • ½ tsp turmeric powder
    • 1.5 tsp salt
    • 3 cups of water
    • ¼ cup of chopped cilantro (a handful should do)

    Instructions

    Prep-Work:

    • Wash the lentils and drain the water. No need to soak the lentils.
    • Cut the broccoli into small florets and wash them.

    Steps:

    • Set the Instant Pot on saute mode and when the display shows "HOT" add 1 tbsp of coconut oil.
    • When the oil is hot, add the cumin seeds and the asafoetida. Saute for 30 seconds or until the cumin seeds sizzle.
    • Then add the chopped green chilies, garlic, and ginger. Saute for 30 to 45 seconds.
    • Next, add the onion and cook until the onion turns soft. It usually takes about 4 to 5 minutes.
    • At this stage, add the broccoli and give it a good mix.
    • Then add the lentils, turmeric powder, and salt. Mix again.
    • Add 3 cups of water and mix thoroughly. Make sure you scrape the bottom as well.
    • Now press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position.
    • Pressure cook for 15 minutes at high-pressure mode. When the cooking is complete, allow the pressure to release naturally.
    • When the pressure is all released, open the Instant Pot. Set the Instant Pot in "Saute Mode" again. Add a handful of cilantro.
    • Mix and mash the cooked lentils with the back of a ladle or using a potato masher.
    • Then allow the lentils to simmer for 3 to 4 minutes and press the cancel button.
    • Yummy broccoli masoor tadka or the curried lentils with broccoli is ready. Relish it as is or with rice or Indian flat-bread.

    Video

    Notes

    • You can use yellow mung beans or whole green mung beans or split yellow lentils or split pigeon peas instead of red lentils. If you are using split pigeon peas or whole green mung beans, soak the lentils for 30 minutes and pressure cook for 20 minutes instead of 15 minutes.
    • Adjust the green chilies and salt according to your preference.
    • You can add ½ to 1 tsp of garam masala for additional flavor.
    • Instead of broccoli, you can use other seasonal vegetables. Depending upon the vegetables, adjust the cooking time. If you are using sturdy vegetables, then you might need to increase the cooking time.
    • I personally, like the flavor of coconut oil, but you can use oil of your choice. And if you are not strictly vegan, you can use ghee/clarified butter for tempering.
    • Before serving, you can add about 2 tsps of lemon juice.
    • You can skip asafoetida to make it gluten-free or use gluten-free asafoetida.

    Nutrition

    Calories: 106kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Sodium: 651mg | Potassium: 287mg | Fiber: 6g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 3mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Update Notes: This recipe was originally posted in 2014 but now updated with Instant Pot Version, new photos and video.

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    Filed Under: Dals | Lentils & Legumes Tagged With: broccoli, broccoli masoor dal tadka, how to prepare masoor dal tadka, masoor dal recipes, masoor dal tadka, massor dhal, red lentils

    Reader Interactions

    Comments

    1. Alboni says

      July 27, 2016 at 11:21 pm

      Healthy combo !!!

      Reply
      • Srividhya G says

        July 28, 2016 at 7:54 am

        Thanks Alboni.

        Reply
    2. subha says

      September 08, 2014 at 9:41 pm

      Hi,

      I always want eat broccoli but i dont know how to cook to our indian taste. thanks for this dish. I will definitely try this dish in home.

      Reply
      • srividhya says

        September 09, 2014 at 8:28 pm

        Great

        Reply
    3. Traditionally Modern Food says

      September 08, 2014 at 6:13 pm

      Wow Sri broccoli kootu is awesome:-)

      Reply
    4. Traditionally Modern Food says

      September 08, 2014 at 6:13 pm

      Wow Sri broccoli kootu is awesome:-)

      Reply
      • srividhya says

        September 08, 2014 at 6:45 pm

        Thanks vidya

        Reply
    5. Chitra Jagadish says

      September 08, 2014 at 3:47 pm

      Never tried broccoli in dal…sounds delish Sri…

      Reply
      • srividhya says

        September 08, 2014 at 5:51 pm

        Thanks chitra

        Reply
    6. Foodie Adam & Cookie Eve says

      September 08, 2014 at 4:54 am

      Broccoli and Dal!! Quite new to me :)

      Reply
      • srividhya says

        September 08, 2014 at 5:56 am

        :-) way to sneak in vegetables

        Reply
    7. Malar says

      September 07, 2014 at 5:53 pm

      Never tried masoor dal , does it taste the same as toor dal Sri ?

      Reply
      • srividhya says

        September 07, 2014 at 6:02 pm

        Pretty much. I have tried both rasam and sambhar with that. Love the sambhar (planning to post next) and rasam, I felt it is acquired taste. But its very light and cooks way to faster than toor dhal. Here I have loads of issues with toor dhal. Same brand are not the same every time I buy. Sometimes it cooks easily and sometimes not :-(

        Reply
        • Malar says

          September 07, 2014 at 6:04 pm

          Ohh we always buy Laxmi brand toor dal and it is good. Anyways if masoor is quick then it is good for working ladies like you :-)

          Reply
          • srividhya says

            September 07, 2014 at 6:11 pm

            Let it try that brand then. I have tried Deep, and local brand but both have issues

            Reply
            • Malar says

              September 07, 2014 at 8:47 pm

              Yep try Laxmi brand it is nice :-)

            • srividhya says

              September 07, 2014 at 8:55 pm

              Sure Thanks :-)

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