This is a traditional Southern Indian way to serve broccoli, and it is my favorite way to eat it. One of my college roommates was from India, and she taught me how to make this years ago. You can use the same technique and spices with lots of vegetables, but broccoli tastes best to me. It is a quick and easy way to make broccoli that tastes very different from the classic American preparation.
This recipes uses some traditional Indian spices. I add spilt black gram beans (urad dahl) to saute with the broccoli. I can find them in my local grocery, but they aren’t really essential to the dish, so you can leave them out if they are hard to find.
It also uses the technique of popping black mustard seeds, which is pretty easy to do. First you heat oil in a pan over medium high heat, and when it is hot add the mustard seeds.
and cover the pot with a lid. The seeds will start to pop and spatter all over if you don’t cover the pan.
It only takes a minute or so for the seeds to finish popping, but it gives the dish a nice deep flavor.
- 1 Tablespoon olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dahl, optional
- 1 teaspoon cumin
- 2 bunches broccoli, chopped
- 1/4 cup water
- salt to taste
- Heat oil in frying pan over medium high heat. Add the mustard seeds and cover until they stop popping.
- Stir in the urad dahl and cook for about 30 seconds. Then add the cumin and stir.
- Add the broccoli and mix it well. Then pour in the water and cover the pan quickly, and lower the heat.
- Let the broccoli steam for about 8 minutes, then remove the lid and add salt if desired.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 139Sodium: 102mgCarbohydrates: 20gFiber: 7gSugar: 5gProtein: 8g