Toor dal 2 tblsp Channa dal 1/4 cup Red chili 2 Fennel seeds|sombu 1/2 tsp Broccoli florets 3/4 cup Jeera |cumin 1/2 tsp Salt as needed Turmeric powder 1/4 tsp Onion 1 Coconut 2 tblsp Oil 3-4 tsp Mustard seeds 1/4 tsp Asafoetida a pinch Urad dal 1 tsp Green chili 1
Soak the toor dal, channa dal and red chili for 30 minutes. Drain the water completely and add the fennel seeds and cumin seeds.
Grind this along with turmeric powder and salt . Sprinkle little water if needed while grinding.
You can steam this in a idli maker, alternatively you can grease a vessel and put the ground paste into this and pressure cook this for 3-4 whistles. Cover the vessel if you are keeping it in the pressure cooker.
Allow the cooked mixture to cool completely and pulse this in a mixie. Meanwhile wash and cut the broccoli florets and the onions.
In a pan add oil and add the mustard seeds, urad dal and slit green chili. Add the chopped onions and cook till the onions becomes translucent. Add the broccoli florets and add little salt.
Once the broccoli florets are cooked (let this be crispy not soft) add the cooked and pulsed dal. Mix well and cook in medium flame for 5 minutes. Stir in between.
Add the coconut and mix well. Switch off the flame. Add curry leaves if you want.
Broccoli usili is ready to serve. This tasted great with simple poondu rasam and appalam.
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