Ingredients
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4 tablespoons butter or 4 tablespoons ghee
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1 teaspoon chili powder
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1 1/2 teaspoons black pepper
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2 teaspoons cumin
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1 teaspoon ground coriander
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2 teaspoons turmeric
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1 cup red lentil
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1 lemon, juice of
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3 cups chicken broth
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2 medium broccoli, chopped
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1/2 cup dried coconut
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1 tablespoon flour
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1 teaspoon salt
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1 cup cashews, coarsely chopped
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2 medium onions, chopped
Instructions
- Heat butter in saucepan and saute onions until well browned.
- Add chili powder, pepper, cumin, coriander and turmeric.
- Stir and cook, 1 minute.
- Add lentils, lemon juice, broth and coconut if using.
- Bring to boil, reduce heat and simmer for 45-55 minutes (if mixture is too thick, you may need to add a little hot water).
- Steam broccoli for 7 minutes.
- Plunge broccoli in cold water and set aside.
- Remove 1/3 cup of liquid from the lentil mixture.
- Add to flour to form a smooth paste.
- Return to pan; add broccoli, salt and nuts if using.
- Simmer for 5 minutes.
- Serve over Basmati rice.