Recipe for Brussels Sprouts Dal

In India, dal ( lentils) are cooked in many ways. Sometimes, they are cooked plain and combined with vegetables and spices. In Germany, where I live, access to some of the vegetables that traditionally pair well with lentils is sometimes not easy, in which case I try out Indian recipes with locally available ingredients.

One such ingredient is Brussels sprouts. Come winter, the supermarket shelves get loaded with winter vegetables, including Brussels sprouts. One day, while shopping in a nearby supermarket, I decided to buy them and try a couple of recipes.

The first recipe I tried with these was Brussels Sprouts’ Dal. This recipe is inspired by Kootu, a dal recipe from Tamil Nadu, India. In it, lentils, vegetables, spices, and coconut are combined to make a delicious gravy dish that pairs perfectly with steamed rice and ghee.

There are many more dal recipes on my Lunch/Dinner Recipes Page. Do check them out.

Now, let’s start with the recipe for Brussels Sprout Dal:

Ingredients needed for Brussels Sprouts Dal:

Main Ingredients:

1. Split Green Gram with skin: 1/2 cup, washed thoroughly and soaked in water for 1 hour.
2. Brussel Sprouts: Washed and chopped, about 8
3. Water: 2-3 cups
4. Turmeric Powder: 1/2 teaspoon
5. Salt: 1 1/2 teaspoons
6. Fresh Coriander leaves: finely chopped, for garnishing

Ingredients for spice mix:

1. Grated Coconut: 2 tablespoons
2. Dry Red Chillies: 2-3
3. Cumin Seeds: 1 tablespoon
4. Water: 1/2 cup

Ingredients for tempering:

1. Ghee: 1 tablespoon
2. Curry leaves: 6-7
3. Dry Red Chilies: 2
4. Asafoetida: 1/4 teaspoon
5. Cumin Seeds: 1 teaspoon

Method for making Brussel Sprouts Dal:

1. Drain out the excess water from the soaked lentils. Chop the Brussels sprouts. Combine the two. Add water and cook in a pressure cooker till the lentils become soft.
   
   
   
2. While the lentils cook, make a spice paste by combining coconut, cumin seeds, and red chillies and water.
   
   
   
3. When the lentils are cooked, add turmeric powder and salt.
   
   
   
4. Add the spice paste and mix. Boil it for 2-3 minutes and take it off the heat.
   
   
   
5. Prepare a tempering by heating ghee and adding all the tempering ingredients to it. Add this tempering to the cooked lentils.
   
   
   
6. Garnish with freshly chopped coriander leaves and serve with rice.
   
   

Check out other recipes from my kitchen here.

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