Mamta's Kitchen

Mung Dal & Brussels Sprout Curry or Soup

Moong Dal & Brussels Sprout Curry or Soup

Mamta Gupta

I love Brussels Sprouts in all forms. This unusual dish made with Moong dal (Green Gram Dal), can be served as part of a main meal or thinned just enough to serve as a soup. It is very easy to make. Left over steamed Brussels sprouts can also be shredded and used for this recipe. Serves 4-6

Ingredients

  • 2 tbsp. mung dal (split green gram), with or without skin. With skin is tastier.

  • 1 1/2 cup Brussels sprouts, stalks removed and thinly shredded, like cabbage

  • 1/2 medium onion, peeled and chopped

  • 1/2 inch root ginger, peeled and grated

  • 2 green chillies, thinly sliced. I do not remove seeds

  • 1 tbsp. sun-dried (or plain) tomato paste

  • 1/6 tsp. turmeric powder, juts enough to give colour

  • Salt to taste

  • 1/4 tsp. ground black peppers

  • A handful of chopped coriander leaves

  • For tarka or tempering:

  • 1 tbsp. oil or ghee

  • 1 level tsp. cumin seeds

  • A pinch of asafoetida powder

  • 1/4 tsp chilli powder

Instructions

  1. Wash dal.

  2. Place all ingredients, except coriander leaves and tarka ingredients, in a pan and boil until dal is tender.

  3. Adjust seasoning.

  4. Turn heat off and temper/tarka as given below.

  5. Garnish with coriander leaves.

  6. Serve hot, either as a dal with Chapatties and Boiled Rice or as a soup. For soup, make it thinner

  7. Tarka or Tempering:

  8. Heat oil

  9. Add cumin seeds and asafoetida powder.

  10. When seeds splutter or turn brown, add chilli powder, stir for a second and pour over the dal.

  11. Cover with a lid immediately. Tarka improves flavour of this dish.

  12. Also see Soup Selection.

Notes

  • You can add 2 tbs. fried onions or shredded and fried onion greens for garnish.

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