Curried Crispy Pan roasted Brussels sprouts
Prep time
Cook time
Total time
Author: Ash
Serves: 4
Ingredients
- ½ cup channa daal or split chickpeas
- 1 tbsp vegetable oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 10 curry leaves
- 5-7 whole red chilies
- 3 cups brussel sprouts washed, quartered
- 1 tsp salt
- ½ tsp curry powder(optional, store bought or quick recipe in the notes) or ½ turmeric powder
- cilantro to garnish
- pomegranate
- 2 tbsp toasted peanuts coarsely powdered
Instructions
- Soak the channa daal in 1 cup of water for an hour. After soaking, wash well and boil with 2-3 cups of water until it is al dente or for about 5-7 minutes. It should flatten when pressed between your fingers but doesn't get mushy. Drain the water and set aside.
- Heat a flat bottomed pan on medium heat and add the oil. Let it get hot, add the mustard seeds, cumin seeds, curry leaves and let it splutter. Add the whole red chilli and when it turns slightly dark, add the quartered brussels sprouts. Add the salt, turmeric powder or curry powder and and keep tossing and cook the brussels sprouds for 5-7 minutes. Let it brown and caramalize well. DO NOT OVERCOOK. Once it is cooked, slighly crispy and crunchy and cooked, add the cooked channa daal, toss well.
- Take it out and add the pomegranate, crushed peanuts and cilantro and serve with rotis, rice or as a side.
Notes
Quick curry powder:
1 tsp cumin powder
1 tsp coriander powder
2 tsp ground turmeric
½ tsp mustard seeds powder
½ tsp dry ginger powder
1 tsp cumin powder
1 tsp coriander powder
2 tsp ground turmeric
½ tsp mustard seeds powder
½ tsp dry ginger powder
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/11/17/brussels-sprouts/