Empty My Fridge
#shorts 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
- Rinse and soak the mung dal in water.
- Rinse and dry the Brussels sprouts, trim off the extra stems and thinly slice them.
- Heat the oil in a medium pot. Add the cumin seeds and, once they sizzle, add the asafoetida and onion. Cook 2 minutes on medium-low heat.
- Drain the dal and add it with the garlic and half the salt. Cook covered for 2 minutes or until the onion softens.
- Add the turmeric, chili powder, Brussels sprouts, remaining salt and water. Cook covered on low heat for 5 to 7 minutes; for softer sprouts, cook 3 minutes more.
- Stir in the garam masala (optional) and lemon juice, then garnish with cilantro and serve hot.
Summarized from Ministry of Curry's video. Watch it for the details.
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