Broccoli, smoked garlic & lime dal

Ingredients

For the dal

• 200g red lentils
• 450g broccoli
• 1 tsp turmeric
• Smoked salt, to taste

For the tempering

• 4 tbsp ghee
• 6 cloves of smoked garlic, peeled and sliced
• 1 tsp cumin seeds
• A pinch of chilli flakes
• Juice of 1 small lime

Method

In a saucepan, wash the lentils with cold water, draining and refreshing until the water runs clear. Cover with cold water to about 3cm above the lentils, then slowly bring to the boil. Keep a kettle with freshly boiled water handy.

Chop the broccoli roughly into small florets and pieces, using the stalk, leaves and all.

Skim and remove any foam that rises to the surface when the dal is bubbling, then mix in the turmeric and the broccoli. Add enough hot water to submerge the broccoli completely.

Cook the lentils for 20 mins until the broccoli is soft, then smoosh it into the lentils with a potato masher. It should thick but still liquid. Take it off the hob and mix in smoked salt to your taste.

To make the tempering, bring the ghee to a medium-high heat in a small pan. Fry the garlic cloves until they start turning golden, then sizzle the cumin seeds and mix in the chilli flakes. Turn the heat off and squeeze in the lime. Pour this over the dal then serve with lots of warm flatbreads of your choice.

Image: Rob Allison