Broccoli Crumble

1
cup
Chana Dal
1
Broccoli
½
cup
Walnuts
½
cup
Sundried Tomatoes
2
tbsp
Olive Oil
1
tsp
Parsley dried
1
tsp
Onion Powder
½
tsp
Garlic Powder
1
tsp
Fennel ground
1
tsp
Paprika
1
tsp
Sea Salt
  1. Preheat oven 360F
  2. Rinse Chana Dal well and add to Instant Pot with enough water to cover by an inch. Cook on high pressure for 5 minutes. Allow 5 minutes natural pressure release before manually releasing.
  3. Blitz Broccoli in a food processor until about the same size as the Chana Dal, be careful not to over process
  4. Combine drained Chana Dal and Broccoli in a large bowl
  5. Add Walnuts and Sundried Tomatoes to food processor, blitz until fine
  6. Add all ingredients to the bowl and mix well. Layer on a parchment lined baking tray and bake for 40 minutes