This recipe was an experiment that really worked. It's our new favorite brussels sprouts preparation. The secret is to caramelize the brussels sprouts. The Indian spices give the sprouts a nice zing. But it's not too spicy hot. I use Chhaya's All Purpose Curry Powder, but you could use any South Indian spice mixture. Chhayas' mix consists of roasted and ground corriander, chili and channa dal.
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- 1Saute onions in oil until transparent.
- 2Add brussels sprouts and cook on medium heat until starting to brown, but aren't charred.
- 3Add salt and the all-purpose curry powder.
- 4Add water, cover, and steam until water is absorbed and the sprouts are brown, soft, and creamy.
- 5Heat 1/4 teaspoon oil in a small pan.
- 6When hot, add the mustard seeds.
- 7When they start to pop or turn grey, add the urad dal. Cook until dal is light brown. (You can omit the urad dal if you don't have any handy.).
- 8Pour "sputtered" ingredients into the sprouts.
- 9Add squeezed lemon juice and stir and serve.
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Nutritional Facts for Curried Brussels Sprouts
Serving Size: 1 (192 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 82.4
- Calories from Fat 39
- Total Fat 4.4 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 243.9 mg
- Total Carbohydrate 10.7 g
- Dietary Fiber 3.9 g
- Sugars 2.3 g
- Protein 3.3 g