There are many reasons why I love Rob, but one of them is that he is really laid back. He doesn’t stress out when the fridge is already full and I come home with even more veggies or when I buy, um, another cookbook, or two… I also love the way he approaches cooking: a few staple recipes interspersed with new recipes.
Recently, he’s been culling meals from our favourites. Rob’s Repeater Recipes as I have tagged them on the site: Dal Bhat, Besan Chilla, Tamarind Lentils and this Creamy Broccoli Dal from Vegan Yum Yum. Why mess with success? They fall under “you can make these dishes for me anytime” category. Definitely comfort food. I have mentioned this delightful dal a few times, but have yet to share the recipe because we didn’t have any photos. Since we usually make this whenever we have a surplus of broccoli, I knew we would eventually capture it at a photogenic angle. I tried… there is something about a slurry of a soup that makes it hard to look as great as it tastes.
This is one of our go-to recipes because it is so packed with flavours. Indian-inspired flavours like cumin, mustard seeds, turmeric, chile flakes and garam masala really make this pop. The red lentils cook away into a creamy background interspersed with bits of broccoli (we use both the florets and stem). If you are anti-bits, just use the stems. If you are anti-broccoli (gasp!), just use the stems, because only the florets give it away that veggies are hidden in here. The almond milk helps to add an extra level of creaminess.
As written, the recipe serves 2-3 people. We’ve realized that doubling it makes the most sense since we like it so much.
Creamy Broccoli Dal
Adapted from Vegan Yum Yum
2 tsp vegetable oil
1 tsp cumin seeds
1 tsp black mustard seeds
1/2 cup onion, finely chopped
1/2 cup red lentils, rinsed
2 cups broccoli stalks and florets, stalks peeled and everything finely chopped (a food processor helps with this!) – we usually use one broccoli crown with its stem
2 cups water or vegetable broth
1 cup unsweetened soy milk
1 tbsp soy sauce (or salt to taste)
1 tbsp fresh lemon juice
1/2 tsp turmeric
1/2 tsp garam masala
1/2-3/4 tsp Aleppo chili flakes
1/2 tsp salt, or to taste
1. Add oil to a large pot over medium heat. Add in the cumin and mustard seeds, and cook until fragrant, around a minute. Add in the onion and cook until softened and lightly browned, around 8 minutes. Add in rinsed lentils, broccoli and water and bring to a boil. Once boiling, reduce heat to maintain a simmer. Cook for 20-25 minutes, until the lentils are soft.
2. Remove from heat and add in soy milk, soy sauce, lemon juice, turmeric, garam masala and chili flakes. Adjust salt to taste. Serve immediately. Can serve with rice, but usually I just eat it like a soup!
Serves 2-3. Please double this recipe!