Cooking Brussels Sprouts this way could not be simpler or any quicker! Easy and delicious as well; according to Keeshu: "tastes a lot better than I anticipated". Use small sprouts when possible - they cook very fast and are ever so tender; I cut them in half - the increased surface area aids in cooking faster as well as absorb all the seasonings better.
The dals add toasty flavor as well as a nice bite without being hard on teeth - they soften while the veggies cook; they may be used in smaller quantities or omitted altogether if you wish. Dals not only add taste, but also protein, vitamins, minerals, and fiber too.
I often make a double batch to have enough left over; they are great warmed or cold or on salads.
Ingredients:
The dals add toasty flavor as well as a nice bite without being hard on teeth - they soften while the veggies cook; they may be used in smaller quantities or omitted altogether if you wish. Dals not only add taste, but also protein, vitamins, minerals, and fiber too.
I often make a double batch to have enough left over; they are great warmed or cold or on salads.
Ingredients:
1 lb Brussels Sprouts
1 Tbsp Oil
1/2 tsp Brown Mustard Seeds
2 tsp Urad dal
2 tsp Chana dal
1-2 dry Red Peppers
1 pinch crushed red pepper flakes (optional)
1/2 tsp Sea Salt
1 pinch Asafetida
1 stem Fresh Curry Leaves, minced
1/2 tsp Turmeric
Fresh Lime wedges (optional)
Method:
Wash, trim the cut ends of the Brussels sprouts, and cut in half lengthwise (top-to-bottom so that all the leaves are attached to the stem on both pieces).
Wash, trim the cut ends of the Brussels sprouts, and cut in half lengthwise (top-to-bottom so that all the leaves are attached to the stem on both pieces).
Heat the oil in a kadai/wok/skillet and add the mustard, chana, urad dal, and peppers. Stir a minute or so until mustard seeds pop.
Reduce the heat, stir in the pepper flakes if using, asafetida for a couple of seconds - I really mean seconds - otherwise it will burn and turn bitter!
Immediately add the sprouts along with the curry leaves, salt, and turmeric; stir well and cover.
Cook over medium to low heat stirring occasionally; a tablespoon of water may be sprinkled if the sprouts dry out.
When the sprouts are still bright green (about 7-11 minutes), I remove the cover and cook them on higher heat turning them occasionlly so they just caramelize but not burn.
The sprouts take just a few minutes to cook; remove from heat as soon as they are done to your liking.
Serve hot/warm with rice/roti, any dal or beans, salad etc. Pass the lime wedges. Enjoy!!
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