Roast the yellow moong dal first in pressure cooker over low to medium heat, stirring continuously for 2-3 mins, till you get a nice aroma. Mix the pepper corns and bay leaves and stir-fry the daal for another minute. Add 3-4 cups of water (depending on the consistency you want) and pressure cook. Do not over-cook or over boil the daal (1-2 whistles is enough).
Open the pressure cooker lid, add green chillies, grated ginger, sugar and salt and bring to a quick boil.
Now lower the heat, add the raw cut broccoli, mix well and let the daal simmer for 2-3 mins, covering the cooker with the lid.
In another pan, heat ghee and add paanch phoron or cumin seeds, stir and let it splutter. Then add this to the dal.
Mix the daal well and finally sprinkle the lemon juice, then simmer for 1 minute.
This should be served hot and can be had with rotis, parathas, rice or just served as a soup.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.