An Indian version of Broccoli rabe with lentils is Broccoli Rabe kootu. High in protein content and nutrients because of lentil added. And this recipe vegan as well.
Customizing the available vegetable resulted in ‘Broccoli Rabe kootu’. While selecting the broccoli rabe, always go for tender stems. As thicker the stems, more bitter they are. ‘Broccoli rabe’ alias ‘Rapini’ is a green leafy vegetable, with the buds resembling broccoli florets. But these buds will not grow further to become full sized broccoli. They have a light bitter taste.
While cleaning the leaves, I use to remove the stems and thicker veins as well. This recipe requires 2 tomatoes to compensate the bitterness.
Moong dal gets done in moments when pressured cooked. You know you pressure cooker more, So cook it accordingly. My pressure cooker needs 2 whistles to get it done perfectly. Making kootu in the pressure cooker is easier, required no multiple vessels and done in minutes.
Broccoli Rabe Kootu: South Indian Version
Prep time: 3 min,
Cooking time: 4 min,
Yield: Serves 2
1 bunch of Broccoli Rabe
1/2 Cup of Moong dal / Pasiparuppu
1 tsp of Mustard seeds
1 tsp of Urad dal / Uzhuntham paruppu
1/2 of Onion
2(medium size) of Tomato
3 tbsp of Grated Coconut
1/4 tsp of Turmeric Powder
1 tsp of Cooking Oil
Salt to taste
How to make:
1. Wash and clean broccoli rabe. Remove thicker stems and select only green leaves.
2. In the pressure cooker, add a tsp of cooking oil, followed by mustard seeds and urad dal. Wait for the mustard seeds to get crackle. The add chopped onion, saute it till it becomes soft.
3. Then add chopped tomatoes and saute for another couple of minutes.
4. Add washed and cleaned moong dal with a cup of water. Add salt and turmeric powder. Close the lid and allow it to cook for 2 whistles. After 7-8 minutes remove the lid, add grated coconut and slightly mash with the ladle and transfer it to the serving pan.
Broccoli Rabe Kootu is perfect to be served with sambar or rasam rice.