Broccoli with Kidney Beans


Broccoli with kidney beans, sounds strange.  I had a small bunch of broccoli which needed to be cooked since it started wilting.  So I thought of many ways to cook a new dish with broccoli.  I thought of potatoes and broccoli, tofu and broccoli, and kidney beans and broccoli.  For some reason I thought of making this dish – broccoli and kidney bean curry.  I have never tried broccoli in combination with any other vegetables in making curries.  But it came out quite good.



  • 2 teaspoons chana dhal
  • 1 teaspoon urad dhal
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 3 cloves garlic finely chopped
  • ¼ inch piece ginger peeled and finely chopped
  • 1 teaspoon cooking oil
  • few curry leaves
  • 2 cups chopped broccoli
  • 1 10.5 oz can kidney beans
  • 1½  cups water
  • 1 teaspoon chili powder
  • ½ cup chopped tomatoes
  • salt to taste



  • Dry roast chana dhal, urad dhal, coriander seed, and cumin seed and let cool.  Grind them together into a fine powder.  Set aside
  • Add oil to a covered saucepan and once hot, add ginger and garlic and saute until garlic is lightly golden.  Add curry leaves and saute for another 30 seconds.
  • Add chopped broccoli, kidney beans, water, chili powder, and salt and cook on medium flame for about 5 minutes.
  • Add chopped tomatoes and cook for another one minute.  Let stand covered for about 10 minutes before serving (so that the flavor of tomatoes will get incorporated into the curry.)
  • Serve warm with Basmati rice or Chapati
  • Yields: 4 as a side dish

Source: Chelvi’s Original


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