Quick Caramelized Brussels Sprouts, Indian Style
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: 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 t...