1. Soak chickpeas overnight or bring to boil over high heat, turn off heat and soak 2 hours. Drain.
2. Pulse half the chickpeas in food processor with 1/4 cup water till coarsely chopped. Pour into pot used for soaking. Repeat with remaining chickpeas, more water and the chiles. Add broth, 1 cup water, turmeric, ground cumin and 3/4 tsp salt.
3. Cover, bring to boil then reduce heat and simmer 40-50 min till chickpeas are tender. Stir occasionally. Meanwhile cook onions in oil till deep golden, 12-15 minu. Remove from heat.
4. Stir broccoli into chickpeas, return to simmeringa nd cook till tender, about 12 min.
5. Stir mustard and cumin seeds and 1/4 tsp salt into onions and cook over med-high heat, stirring till cumin turns a shade darker, 2 minutes. Set aside 1/3 of mixture and stir the rest into dal. Ladle dal and quinoa next to each other in bowls and top with reserved onion mixture. Salt to taste.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 87 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 648mg||22 %|
|Potassium 744mg||20 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 37.8g|
|Protein 15.4g||22 %|
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Calories per serving: 345
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