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 slight bitter taste.
While cleaning the leaves, I use to remove the stems and thicker veins as well. This recipe requires 2 tomatoes to compensate for the bitterness.
Moong dal gets done in moments when pressured cooked. You know your 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.
How to make
1. Wash and clean broccoli rabe. Remove thicker stems and select only green leaves.
2. In the pressure cooker, add a teaspoon of cooking oil, followed by mustard seeds and urad dal. Wait for the mustard seeds to get crackled. Then 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.
Other recipes you may like,
- Tomato rasam without dal
- Instant vada recipe
- Sweet corn cutlet
- What is paneer tikka masala
- Indian side dish recipes
Broccoli Rabe kootu
- Wash and clean broccoli rabe. Remove thicker stems and select only green leaves.
- In the pressure cooker, add a teaspoon of vegetable oil, black mustard seeds, and urad dal.
- Wait for the mustard seeds to crackle. Then add chopped onion, saute it till it becomes soft.
- Next add chopped tomatoes and saute for another couple of minutes.
- Add rinsed moong dal with a cup of water, salt, and turmeric powder.
- Seal the lid and allow it to cook for 2 whistles.
- Allow the steam to release naturally for 10 minutes.
- Then remove the lid, add grated coconut.
- And slightly smash with the back of ladle and transfer it to the serving bowl.
Tips and Variations:
Add more tomatoes, if you do not wish its litter bitterness.