Masoor Dal Tadka with Broccoli

This nutritious red lentil curry with broccoli transforms pantry staples into a comforting, protein-packed meal in your Instant Pot. The aromatic spices create layers of flavor while the broccoli adds a nutritional boost to this traditional Indian dish.

I first made this recipe during a busy weeknight when I needed something quick but nourishing. The combination of the earthy lentils with the bright broccoli has since become my go-to dish when hosting friends with dietary restrictions—everyone always asks for seconds!

Ingredients

• Red lentils: Quick-cooking variety that breaks down beautifully to create a creamy texture
• Broccoli florets: Adds color, texture and a nutritional boost to this traditional dal
• Cumin seeds: Toasting these whole seeds releases essential oils that form the aromatic base
• Asafoetida: This unique ingredient adds a savory depth that enhances the lentils
• Green chilies: Adjust the amount based on your heat preference
• Fresh ginger and garlic: Always use fresh for authentic flavor
• Red onion: Provides sweetness as it cooks down
• Turmeric: Gives the signature golden color and has anti-inflammatory properties
• Coconut oil: Adds subtle sweetness that complements the spices
• Fresh cilantro: Brightens the finished dish with herbaceous notes

Step-by-Step Instructions

Prepare the Ingredients:

Rinse red lentils thoroughly under cold water until it runs clear. This removes excess starch and any debris. Cut broccoli into small, even florets that will cook uniformly with the lentils.

Create the Aromatic Base:

Set your Instant Pot to sauté mode and wait until it displays HOT before adding coconut oil. When the oil shimmers, add cumin seeds and asafoetida, allowing them to sizzle and bloom for a full 30 seconds until they become fragrant and release their essential oils.

Build the Flavor Foundation:

Add the green chilies, garlic, and ginger, stirring constantly to prevent burning. These aromatics need just 30-45 seconds to release their flavors. Then add the red onion and sauté for 4-5 minutes until translucent and softened, which provides sweetness to balance the spices.

Incorporate Vegetables and Lentils:

Add broccoli florets and stir to coat with the aromatic oil. Then add rinsed lentils, turmeric powder, and salt, mixing thoroughly to ensure even seasoning distribution. The turmeric will immediately begin to color everything a beautiful golden hue.

Pressure Cook to Perfection:

Pour in water and scrape the bottom of the pot thoroughly to prevent any burn warnings. Close the lid, set valve to sealing position, and pressure cook on high for 15 minutes. Allow natural pressure release completely for the most tender lentils.

Finish the Dal:

Open the pot and switch back to sauté mode. Add fresh cilantro and gently mash the lentils with the back of a ladle or potato masher to create your preferred consistency. Allow to simmer for 3-4 minutes to thicken slightly before serving.

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The asafoetida might seem like a strange ingredient if you're new to Indian cooking, but it's my secret weapon in this recipe. Just a pinch transforms the dish, adding a savory quality that makes people wonder what that special something is. My grandmother always kept it in a special container because its aroma is potent, but once cooked, it mellows into pure magic.

Make It Your Own

This recipe welcomes adaptations based on what you have available. Spinach works beautifully in place of broccoli, folded in at the end until just wilted. For extra richness, add a splash of coconut milk after pressure cooking. You can also vary the spice level by adjusting the green chilies or adding a pinch of red chili powder.

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Storage and Leftovers

This dal actually improves with time as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water as the lentils continue to thicken when cooled. For longer storage, freeze portions in freezer-safe containers for up to 3 months.

Serving Suggestions

While traditional in India to serve this with rice or roti, I've found this versatile dish pairs wonderfully with quinoa for a protein-packed meal. For a complete experience, add a side of cooling yogurt raita to balance the spices and a squeeze of fresh lemon juice just before eating to brighten all the flavors.

Cultural Context

Masoor dal tadka is a staple across many regions in India, with each family having their own variation. The addition of broccoli is a modern twist that incorporates Western vegetables into this traditional dish. The "tadka" refers to the technique of tempering spices in hot oil at the beginning, which creates the aromatic foundation of many Indian dishes.

Frequently Asked Questions

→ Can I make this red lentil dish without an Instant Pot?

Yes, you can prepare this on the stovetop. Sauté the spices and vegetables as directed, then add the lentils and water. Bring to a boil, reduce heat, and simmer covered for about 25-30 minutes until lentils are soft. You may need to add more water during cooking.

→ What can I substitute for asafoetida?

If you don't have asafoetida (hing), you can substitute with a pinch of garlic powder and onion powder. While the flavor won't be identical, it will provide a similar aromatic quality to the dish. You can also simply omit it if unavailable.

→ Can I use other vegetables instead of broccoli?

Absolutely! This versatile dish works well with cauliflower, spinach, peas, carrots, or bell peppers. Add hearty vegetables like carrots earlier in the cooking process, while leafy greens like spinach can be stirred in after pressure cooking.

→ How can I make this dish spicier or milder?

For a spicier version, increase the number of green chilies or add red chili powder. For a milder taste, reduce or omit the green chilies, remove the seeds before chopping, or substitute with a milder pepper like bell pepper for the flavor without the heat.

→ How long will these red lentils with broccoli keep in the refrigerator?

This dish keeps well in an airtight container in the refrigerator for up to 3-4 days. It actually develops more flavor overnight, making it excellent for meal prep. Reheat gently on the stovetop or microwave, adding a splash of water if it's too thick.

→ Is this dish vegan and gluten-free?

Yes, this red lentil and broccoli dish is naturally vegan as it uses coconut oil instead of ghee. It's also gluten-free, but do check that your asafoetida is pure and not mixed with wheat flour, as some commercial versions are.