Wash the broccoli thoroughly under running water. Separate the florets.
Boil water in a saucepan with a pinch of salt and turmeric powder. Turn off the heat, add the broccoli florets, and let them sit for 5 minutes. Drain and set aside.
Chop the potato, onion, garlic, green chili, and tomato.Rinse the rice and moong dal together, then soak them in water for 10 minutes. After soaking, drain the water.
In a pressure cooker, add the soaked rice and dal, chopped potato, ⅛ teaspoon of turmeric powder, required salt, and 4 cups of water. Close the lid and cook on medium flame for 3-4 whistles. Set aside.
Then, add onions and sauté until golden brown.Once the onions become transparent, add the tomatoes. Cook until the tomatoes lose their raw smell and become mushy.
Meanwhile, pulse the broccoli florets in a food processor for 2-3 seconds until minced, but not smooth.
Add the minced broccoli to the pan with a little salt. Mix well and cook on low-medium flame for 5 minutes or until the broccoli is cooked. Turn off the heat. Open the pressure cooker, and mix the broccoli-onion-tomato mixture with the cooked rice and dal.
Stir gently until well incorporated. Garnish with coriander leaves and add a drizzle of ghee if desired. Serve warm.
