Everything dal with broccoli tarka

1. 1

   To make the dal, wash the red lentils and soak in cold water for 20 minutes.

   20 min

2. 2

   Preheat the oven to 220C/200C Fan/Gas 7.

   220°C

3. 3

   Drain the lentils then add them to a large saucepan on a medium-high heat with 475ml water. Add the turmeric, salt and garlic cloves and bring to a simmer.

4. 4

   As it cooks, you’ll start to see a layer of foam forming, skim that off as it appears.

5. 5

   To make the tarka, add the garlic cloves, cumin seeds and black peppercorns to a pestle and mortar. Bash to crush the garlic and the seeds but not much further - you’re not looking for a paste.

6. 6

   Add the oil to a small frying pan on a medium-high heat. When it's hot add the black mustard seeds, dried chillies (if using) and the curry leaves. When the mustard seeds start to spit add the crushed garlic mixture and the onion, mix well and cook for a couple of minutes.

   2 min

7. 7

   Add the Tenderstem broccoli pieces to a small oven tray with the garlic and onion mixture. Mix well then place in the oven for 15 minutes, until lightly charred.

   15 min

   220°C

8. 8

   Once the lentils have cooked for 15 minutes, add the cavolo nero and cook for a further 10 minutes.

   10 min

9. 9

   Add the Tenderstem mixture to the dal and mix well. Serve with steamed rice, paratha or naan.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.