South Indian Puy Lentil and Tenderstem Broccoli Stir Fry

Name: Rukmini Iyer South Indian Lentil and Broccoli Stir Fry | Easy Stir Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Ingredients: 300g tenderstem broccoli, halved; 500g vac-packed puy lentils; 1 lime, juice only; A handful of salted peanuts, roughly chopped; 2 tbsp neutral or olive oil, plus extra to serve; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp chilli flakes; ½ tsp ground turmeric; 1 tsp sea salt flakes

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

Tenderstem broccoli and puy lentils are quickly stir-fried with turmeric, mustard and cumin seeds and peanuts for an easy veggie dish.

Vegetarian Vegan Dairy-Free Gluten-Free Quick Dinner Party

Serves 4

Total 15 min

Prep 5 min

Cook 10 min

Easy

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Introduction from Rukmini Iyer

This is a quick and easy weeknight stir fry – if you serve it with rice or flatbreads, it’s all your food groups on one plate. Tenderstem broccoli is perfect for this dish as it retains its crunch and works beautifully with the simple mustard and cumin-infused frying oil. A teaspoon of chilli flakes will give you a good kick of heat in this dish; reduce by half if you’re after a milder dish.

Ingredients

300g tenderstem broccoli, halved

500g vac-packed puy lentils

1 lime, juice only

A handful of salted peanuts, roughly chopped

Storecupboard:

2 tbsp neutral or olive oil, plus extra to serve

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp chilli flakes

½ tsp ground turmeric

1 tsp sea salt flakes

Method

Tip the broccoli into a bowl of boiling water and let it blanch for 2 minutes.

Meanwhile, heat the oil in a large frying pan and add the mustard and cumin seeds. Turn the heat down to medium to low and let them splutter for 30 seconds, or until the cumin seeds start to darken very slightly. Drain the broccoli and add it to the pan.

Add the chilli flakes, turmeric and sea salt and stir-fry over a high heat for 2–3 minutes before adding the puy lentils. Stir for a further 2–3 minutes over a lower heat, then add the lime juice, taste the salt and adjust as needed and add a little more oil if you wish.

Serve hot, scattered with the peanuts, with rice or flatbreads and yogurt alongside.

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