• Heat 4 cups water in a pot. Add broccoli florets and leave it for 2 to 3 mins.
• Rinse them well twice in ample amount of water. Drain them in a colander.
• Dry roast chana dal and urad dal on a low to medium heat until golden. Cool this and transfer to a mixer jar.
• To the same pan add oil and saute garlic and green chilies for a min.
• Add onions and saute for 2 to 3 mins until pink.
• Add the broccoli florets & sprinkle salt. Saute on a medium heat for 2 mins.
• Cover and cook on a low flame until they turn soft and tender.
• Add cumin and saute for 2 mins.
• Cool this completely.
• Powder finely chana dal and urad dal.
• Add cooled onions and broccoli mix to the jar.
• Squeeze in lemon juice. Add coriander leaves and blend everything well to a coarse chutney.
• Adjust salt, lemon juice and chilies as needed.

Tempering( skip if you are on a low fat diet)

• Heat another tbsp oil in the pan.
• Add mustard, cumin, urad dal and red chili.
• When they begin to splutter add hing and curry leaves.
• Switch off the stove when the dals turn golden.
• Add the chutney to the pan and mix.
• Serve broccoli chutney with plain rice, ghee or chapati, roti, dosa.