This is another one of my work lunches, full of vegetables, herbs and spices and lots of satisfying flavours.
Daal is always a great choice for lunch, it’s filling but not heavy and very versatile. The broccoli though, was surprisingly good for something so simple! I made it really just to get a bit more green into the meal, but it’s firmly on my make again list.
for the vegetable daal
100 g yellow split peas, rinsed
1 tsp coriander seed
1/4 tsp cumin seed
1/4 tsp fennel seed
6 cardamom pods, seeds removed and pods discarded
1/4 tsp asafoetida
2 tbsp fresh ginger, grated
1 red pepper, chopped
2 celery stalks, chopped
140 g cabbage, sliced
300 ml water
a pinch of salt
for the herbed broccoli
175 g broccoli, cut into florets
70 ml water
2 tsp oil
2 tbsp lime juice
2 tbsp fresh coriander, chopped
1 tbsp fresh mint, chopped
1/2 tbsp fresh basil chopped
Preheat the oven to 170 degrees c.
Heat an ovenproof casserole dish on the hob a medium heat.
Toast the coriander seed, cumin seed and fennel seed for a couple of minutes until fragrant. Stir frequently to avoid them burning. Grind the toasted spices, along with the cardamom seeds in a mortar and pestle.
Return the ground spices to the pan along with the split peas, water, asafoetida, ginger, red pepper, celery and water. Stir, cover the pan and pop into the oven for 30 minutes.
Remove from the oven, mix well and put the cabbage on top of the daal. Put the lid back on and return to the oven for a further 30 minutes.
By this point the cabbage should have steamed through and the split peas and vegetables should be very soft.
Mix the cabbage into the daal and then beat with a wooden spoon for a minute or so to break the split peas up and thicken the little bit of liquid left in the pan. Season with salt.
Steam the broccoli in a microwave with the water for 2 minutes. Add the lime juice and oil and mix well. Cover and leave the broccoli to cool in dressing.
Drain about half of the water dressing away leaving just enough to coat the broccoli, and stir the herbs through.