Crispy Broccoli Pakoras

Combine vinegar, sugar, and a pinch of salt in medium bowl and whisk until sugar dissolves. Add peppers and toss to combine.

Heat 1 tbsp vegetable oil in small saucepan over medium heat. Add onion, just half the garlic, ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes.

Stir just 1 tsp curry into aromatics and cook until fragrant, about 1 minute. Add lentils, coconut milk, and ½ cup water. Bring to a boil, cover, reduce heat to low, and cook until lentils are tender and liquid is absorbed, 15 to 20 minutes.

Meanwhile, whisk together remaining garlic, chickpea flour, ½ cup cold water, just 1 tsp garam masala, 1 tsp salt, and a pinch of pepper in large bowl. Add broccoli to batter and toss to coat. Heat ¼ cup vegetable oil in large nonstick skillet over medium-high heat. Gently place battered broccoli in skillet and cook until lightly browned, 2 to 3 minutes per side. Transfer crispy pakoras to paper towel-lined plate and sprinkle with salt.

Divide red lentil dal between bowls and top with crispy broccoli pakoras and pickled peppers. Drizzle with cilantro chutney. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. For lentils, to “sort” means to look for and discard any naturally occurring debris or stones.