Crispy Broccoli Pakoras
with Red Lentil Dal & Cilantro Chutney
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- ¼ cup white vinegar
- 1 tsp turbinado sugar
- 2 mini sweet peppers, thinly sliced
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and minced (divided)
- 1 oz fresh ginger, peeled and minced
- 1 tsp curry powder
- ½ cup red lentils, rinsed and sorted
- 5.5 oz coconut milk
- 1 cup garbanzo bean flour
- 1 tsp garam masala
- 1 broccoli crown, chopped into bite-size pieces
- ¼ cup cilantro chutney
- 1 tbsp + ½ cup vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
Add vinegar, turbinado sugar, and a pinch of salt to a medium bowl and whisk until sugar dissolves. Add mini sweet peppers and toss to combine.
Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add onion, just half the garlic, ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes.
Add curry powder to the small saucepan with the aromatics, stir, and cook until fragrant, about 1 minute. Add lentils, coconut milk, and ¾ cup water. Bring to a boil, cover, reduce heat to low, and cook until lentils are tender and liquid is absorbed, 12 to 15 minutes. TIP: To “sort” the lentils (as indicated in the ingredient list) means to look for and discard any naturally occurring debris or stones.
Add remaining garlic, just ¾ cup garbanzo bean flour, garam masala, ½ cup cold water, and ¼ tsp salt to a large bowl and whisk the pakora batter. TIP: Keep the remaining garbanzo bean flour for your own use.
Add broccoli to the pakora batter and toss to coat. Heat ½ cup vegetable oil in a medium skillet over medium-high heat. When the oil is hot, gently place battered vegetables in the skillet. Cook until lightly browned, 2 to 3 minutes per side. Transfer crispy pakoras to a paper towel-lined plate and sprinkle with salt. TIP: Work in batches to avoid overcrowding.
Divide the red lentil dal between bowls and top with crispy broccoli pakoras and pickled peppers. Drizzle with cilantro chutney. Enjoy!