Mung Dal & Brussels Sprout Curry or Soup
Moong Dal & Brussels Sprout Curry or Soup
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
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
Place all ingredients, except coriander leaves and tarka ingredients, in a pan and boil until dal is tender.
Turn heat off and temper/tarka as given below.
Garnish with coriander leaves.
Tarka or Tempering:
Add cumin seeds and asafoetida powder.
When seeds splutter or turn brown, add chilli powder, stir for a second and pour over the dal.
Cover with a lid immediately. Tarka improves flavour of this dish.
Also see Soup Selection.
You can add 2 tbs. fried onions or shredded and fried onion greens for garnish.