Carrot Broccoli Dal Gravy

Carrot broccoli gravy


  • Broccoli – 2- 3 bunches, cut into floret (I add a lot of broccoli)
  • Carrots – 1 or 2, sliced
  • Toor dal – 1/4 cup
  • Moong dal – 1/2 cup
  • Water – as required to dilute the gravy
  • Hing – 3 pinches
  • Turmeric powder – 1/8 tsp
  • Salt – to taste

Grind the ingredients below to a fine paste using water:

  • Shredded coconut – 1/4 cup
  • Cumin seeds – 1 tsp
  • Dry red chillis- 3 or 4

For seasoning :

  • Oil
  • Mustard seeds
  • Curry leaves


  • Steam cook the broccoli and carrots separately. Set them aside. Do not over cook the vegetables.
  • Pressure cook moong dal and toor dal together with water for 4 whistles.
    Mash the dal.
  • Heat oil in a pan.
  • Add mustard seeds and wait till it splutters.
  • Add curry leaves, broccoli and carrots.
  • Mix well and add the cooked dals and coconut paste.
  • Add water, hing, turmeric powder and salt to taste.
  • Let it cook on medium heat until the gravy boils.
  • Turn off the heat.
  • Serve with white rice.



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