Rinse mung dal in water, strain and discard the water.

Add mung dal along with 2 cups of water in a pot, bring it to a boil, cover and cook over medium high heat for 10 minutes, stirring occasionally.

Add turmeric and green chilies and cook on medium heat with the lid on for about 10 to 15 more minutes or until mung dal is well cooked and mushy.

Add broccoli along with 1 cup of water and salt to taste. Cover and cook for 5 minutes, stirring occasionally.

Make sure broccoli has a little crunch and is not overcooked. Dal should be thick in consistency and not too watery.

Remove from heat and set it aside for tempering.

For tempering, heat oil in a pan over medium heat. When the oil is hot add mustard seeds, cumin seeds, red chilies and stir.

When mustard seeds start popping, add Hing, curry leaves, garlic and give a quick stir. Add cilantro, mix and turn off heat. Then, add the tempering mixture to the cooked mung dal and add salt to taste. Mix well, keep covered, and remove from the stove.

Serve with plain rice, roti or bread.