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.

Ingredients:

• 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

Method:

• 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