Everything dal with broccoli tarka recipe
 Brin's deliciously creamy dal is packed with greens and broccoli for a healthy and comforting dinner option. The feisty tarka of dried chillies, peppercorns and curry leaves is fragrant and invigorating. 180g/6oz dried red lentils½ tsp ground turmeric1 tsp salt2 whole garlic cloves, peeled100g cavolo nero, stems removed and sliced into thick stripssteamed rice, paratha or naan, to serve 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, peeled½ tsp cumin seeds1 tsp black peppercorns1 tbsp olive oil¼ tsp black mustard seeds3 red dried chillies (optional)10 fresh curry leaves1 onion, thinly sliced100g Tenderstem broccoli, cut into 2.5cm/1in pieces 3 whole garlic cloves, peeled ½ tsp cumin seeds 1 tsp black peppercorns 1 tbsp olive oil ¼ tsp black mustard seeds 3 red dried chillies (optional) 10 fresh curry leaves 1 onion, thinly sliced 100g Tenderstem broccoli, cut into 2.5cm/1in pieces Method To make the dal, wash the red lentils and soak in cold water for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7.Drain the lentils then add them to a large saucepan on a medium-high heat with 475ml/18fl oz water. Add the turmeric, salt and garlic cloves and bring to a simmer.As it cooks, you’ll start to see a layer of foam forming, skim that off as it appears. 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.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.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. Once the lentils have cooked for 15 minutes, add the cavolo nero and cook for a further 10 minutes. Add the Tenderstem mixture to the dal and mix well. Serve with steamed rice, paratha or naan. To make the dal, wash the red lentils and soak in cold water for 20 minutes. To make the dal, wash the red lentils and soak in cold water for 20 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Drain the lentils then add them to a large saucepan on a medium-high heat with 475ml/18fl oz water. Add the turmeric, salt and garlic cloves and bring to a simmer. Drain the lentils then add them to a large saucepan on a medium-high heat with 475ml/18fl oz water. Add the turmeric, salt and garlic cloves and bring to a simmer. As it cooks, you’ll start to see a layer of foam forming, skim that off as it appears. As it cooks, you’ll start to see a layer of foam forming, skim that off as it appears. 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. 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. 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. 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. 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. 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. Once the lentils have cooked for 15 minutes, add the cavolo nero and cook for a further 10 minutes. Once the lentils have cooked for 15 minutes, add the cavolo nero and cook for a further 10 minutes. Add the Tenderstem mixture to the dal and mix well. Serve with steamed rice, paratha or naan. Add the Tenderstem mixture to the dal and mix well. Serve with steamed rice, paratha or naan.