Broccoli Carrot Kottu

Broccoli and carrot cooked in lentil and coconut gravy

Ingredients - Serves 4

• Broccoli florets - 1 cup
• Chopped carrots - 1 cup
• Toor dhal - 1/4 cup
• Grated coconut - 2 tbsp
• Red chillies - 2 nos
• Cumin seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Asafoetida pinch
• Curry leaves few
• Oil - 1 tbsp
• Salt to taste

Method

• Pressure cook the dhal with 1 cup of water for 3 whistles and keep it aside 
• Grind coconut, red chillies and cumin seeds in a mixer into a smooth paste
• Heat the pan with oil add asafoetida, mustard seeds and when it pops add broccoli, carrots, turmeric powder, curry leaves and salt
• Sprinkle little water to cook the veggies
• Once veggies are cooked add cooked dhal, require salt and coconut paste
• Bring it to boil and serve hot with rice

Nutritional Information

• Broccoli is rich in vitamins, minerals and fibre
• Broccoli is loaded with antioxidants and it helps prevent certain types of cancer
• Per serving = 115 calories approximately