Empty My Fridge
Brussels Sprouts Sabzi
Ingredients
- Brussels sprout1 lb
- Olive oil2 tbsp
- Cumin1 tsp
- Asafoetida0.13 tsp
- Red onion1
- Garlic2
- Mung dal2 tbsp
- Turmeric · powder¼ tsp
- Chili powder1 tsp
- Salt1 tsp
- Lemon1 tbsp
- Garam masala¼ tsp
- Cilantro¼ cups
Instructions
- Soak the mung dal in water, then rinse it.
- Rinse the brussels sprouts and pat them dry. Trim off and discard the extra stems, then thinly slice them with a chef's knife or the slicer attachment of a food processor.
- Heat the oil in a medium pot. Add the cumin seeds and, once they sizzle, add the asafetida and onion. Stir and cook for 2 minutes over medium-low heat.
- Drain the mung dal and add it with the garlic and half the salt. Stir well and cook covered for 2 minutes, or until the onion has softened.
- Add the turmeric, red chili powder, sliced brussels sprouts, remaining salt and water. Stir well and cook covered over low heat for 5 to 7 minutes. For softer sprouts, cook covered for 3 more minutes.
- Stir in the garam masala and lemon juice. Mix briefly, garnish with cilantro and serve hot.
Summarized from Ministry of Curry's video. Watch it for the details.
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