Broccoli Dal. Mung Bean and Lentil Stew with Broccoli and Mini Peppers. Vegan Glutenfree Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Indian dal made from lentils and mung beans with broccoli, peppers, and aromatic spices like garam masala and cumin. Vegan and gluten-free, this stew is protein-rich and naturally satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup dry Whole Red Lentils/Indian Brown Lentils (Masoor)
- 1/2 cup dry Whole Mung/Moong beans (green gram)
- 2.5 cups of water (less for thicker stew)
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 bay leaf
- 1 dried red chili
- 5 cloves garlic finely chopped
- 1/2 inch ginger finely chopped
- a generous pinch of asafetida (hing - optional)
- 1/2 red onion finely chopped
- 1 medium tomato chopped
- 1/2 teaspoon garam masala
- 3/4 teaspoon salt or to taste
- 3/4 cup chopped Broccoli
- 1/4 cup chopped sweet mini peppers or red bell pepper
- chopped cilantro for garnish
- Variations:
- Add Chipotle pepper flakes/powder for a smoky Dal.
- Add a Tablespoon or so cashew cream to the dal before serving.
At a glance
PER SERVING · TIME 145M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h
- Cook
- 25m
- Sodium
- 956mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1260mg
- Calcium
- 138mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 120M
- SODIUM
- 956MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.