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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I like this curry best with fresh broccoli, but frozen can also be used. Ingredients:
4 -5 broccoli florets |
3 tablespoons oil |
2 teaspoons black mustard seeds |
2 teaspoons urad dal |
1 teaspoon cumin seed |
7 dried red chilies, broken into pieces |
salt, as needed |
1/4 cup roasted cashew nuts |
Directions:
1. Wash the broccoli and separate it into florets.
2. Steam until just tender.
3. In a large frying pan put the oil, mustard seeds, urad dal (split white), cumin seeds and dried red chili pieces.
4. Heat over high heat until the mustard seeds have started to pop AND the urad dal is a light brown color.
5. Immediately reduce heat to low.
6. Add the steamed broccoli and stir to blend.
7. Add salt to taste.
8. Turn off heat.
9. Garnish with the roasted cashew nuts.
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