Why You’ll Love Everything Dal with Broccoli Tarka Recipe
This dish brings together simple ingredients and transforms them into something deeply flavorful and satisfying. The lentils cook down into a soft, comforting base while the tarka adds crunch, spice, and aroma.
It’s naturally plant-based, packed with protein and fiber, and makes a complete meal that feels both light and filling. The combination of cavolo nero and broccoli adds freshness and a slight bitterness that balances the richness of the dal beautifully.
It’s also flexible, easy to batch cook, and tastes even better the next day as the flavors continue to develop.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
180g/6oz dried red lentils
½ tsp ground turmeric
1 tsp salt
2 whole garlic cloves, peeled
100g cavolo nero, stems removed and sliced into thick strips
steamed rice, paratha or naan, to serve
3 whole garlic cloves, peeled
½ tsp cumin seeds
1 tsp black peppercorns
1 tbsp olive oil
¼ tsp black mustard seeds
3 dried red chillies (optional)
10 fresh curry leaves
1 onion, thinly sliced
100g Tenderstem broccoli, cut into 2.5cm/1in pieces
Directions
Start by washing the red lentils thoroughly and soaking them in cold water for about 20 minutes. This helps them cook more evenly and become creamier.
Drain the lentils and place them in a large saucepan with 475ml water over medium-high heat. Add the turmeric, salt, and 2 peeled garlic cloves. Bring everything to a gentle simmer.
As the dal cooks, foam may rise to the surface. Skim it off as needed to keep the texture clean and smooth.
While the dal simmers, prepare the tarka. Crush the 3 garlic cloves, cumin seeds, and black peppercorns together using a pestle and mortar. You want them slightly crushed, not turned into a paste.
Heat olive oil in a frying pan over medium-high heat. Add black mustard seeds, dried chillies (if using), and curry leaves. Once the mustard seeds begin to pop, add the crushed garlic mixture and the sliced onion. Stir well and cook for a couple of minutes until fragrant.
Transfer the broccoli to a small baking tray along with the onion and spice mixture. Toss to coat and roast in a preheated oven at 220C/200C fan for about 15 minutes until lightly charred.
After the lentils have been cooking for around 15 minutes, add the cavolo nero and continue cooking for another 10 minutes until tender.
Finally, stir the roasted broccoli and tarka mixture into the dal. Mix well and serve hot with steamed rice, paratha, or naan.
Servings and timing
Servings: 2 servings
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Total time: 1 hour 30 minutes
Variations
You can easily adapt this recipe based on what you have available. Spinach or kale can replace cavolo nero, and regular broccoli can be used instead of Tenderstem broccoli.
For extra richness, a splash of coconut milk can be stirred into the dal at the end. If you prefer more heat, increase the number of dried chillies or add fresh green chilli to the tarka.
You can also experiment with different lentils, though red lentils give the creamiest texture and quickest cooking time.
Storage/Reheating
Store leftover dal in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits.
To reheat, warm it gently on the stovetop over medium heat, adding a splash of water if it has thickened too much. You can also reheat it in the microwave in short intervals, stirring in between.
This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use green or brown lentils instead of red lentils?
Yes, but they will take longer to cook and will have a firmer texture. Red lentils are best for a creamy dal.
Do I have to soak the lentils?
Soaking is optional but recommended. It helps reduce cooking time and improves texture.
What can I use instead of cavolo nero?
Spinach, kale, or Swiss chard all work well as substitutes.
Can I make this recipe less spicy?
Yes, simply omit the dried red chillies or reduce the amount used in the tarka.
What is a tarka?
A tarka is a tempered spice mixture cooked in oil to release flavor, then added to the dal for aroma and depth.
Can I make this recipe oil-free?
You can reduce or skip the oil, but the tarka will be less aromatic and rich.
How do I know when the dal is cooked?
The lentils should be soft, broken down, and creamy with no firmness in the center.
Can I prepare this recipe in advance?
Yes, it stores well and actually tastes better the next day after the flavors develop.
What should I serve with this dal?
It pairs well with steamed rice, naan, or paratha.
Can I add protein to this dish?
Yes, you can add paneer, tofu, or cooked chickpeas to make it even more filling.
Conclusion
This everything dal with broccoli tarka is a simple yet deeply satisfying meal that brings together creamy lentils and fragrant, spiced vegetables. It’s nourishing, versatile, and perfect for both weeknight dinners and make-ahead meals. The balance of earthy lentils, tender greens, and aromatic tarka makes it a dish worth returning to again and again.
