Mung Dal & Brussels Sprouts Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Mung Dal & Brussels Sprouts Recipe – Authentic Indian Side Dish

Hey everyone! I’m so excited to share this recipe with you. It’s a little different, a little unexpected, but trust me – it’s absolutely delicious! I stumbled upon this combination a few months ago while trying to sneak more veggies into our meals, and it quickly became a family favorite. It’s a vibrant, flavorful side dish that’s surprisingly easy to make.

Why You’ll Love This Recipe

This Mung Dal & Brussels Sprouts dish is a wonderful fusion of flavors and textures. It’s healthy, packed with protein, and incredibly satisfying. Plus, it’s ready in under 30 minutes! It’s a fantastic way to enjoy Brussels sprouts if you’re not usually a fan, and the mung dal adds a lovely nutty, earthy element.

Ingredients

Here’s what you’ll need to bring this dish to life:

• 1 lb shaved Brussels sprouts
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• ½ – 1 teaspoon asafetida (hing) – start with ½ and adjust to taste
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons mung dal
• ½ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon kosher salt (or to taste)
• 2 tablespoons water
• 1 tablespoon lemon juice
• ½ – 1 teaspoon garam masala
• ¼ – ½ cup chopped cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Mung Dal: A Protein-Rich Staple

Mung dal (split yellow lentils) is a staple in Indian cooking. It’s incredibly nutritious, easy to digest, and a great source of protein. I prefer using the whole mung dal for this recipe as it holds its shape better, but you can use split mung dal if that’s what you have on hand. 1 tablespoon of mung dal is about 20 grams.

Brussels Sprouts: A Surprisingly Versatile Vegetable

Don’t let Brussels sprouts scare you! Shaved Brussels sprouts cook quickly and have a milder flavor than whole ones. You can find them pre-shaved at most grocery stores, or easily shave them yourself with a food processor or a sharp knife.

Asafetida (Hing): The Secret to Digestive Health & Flavor

Asafetida, or hing, is a pungent spice used in Indian cuisine. It has a unique flavor that adds depth and umami to dishes. It’s also known for its digestive properties – a little goes a long way! You can find it at Indian grocery stores or online.

Kashmiri Red Chili Powder: For Color and Mild Heat

Kashmiri red chili powder is prized for its vibrant red color and mild heat. It adds a beautiful hue to the dish without making it overly spicy. If you don’t have Kashmiri chili powder, you can substitute with regular chili powder, but use less!

Olive Oil: A Modern Twist on Traditional Indian Cooking

Traditionally, Indian cooking uses mustard oil or ghee. I love using olive oil in this recipe for a lighter, healthier twist. Feel free to use your preferred cooking oil, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the mung dal in water for about 10 minutes. This helps it cook faster and become more tender.
2. While the dal is soaking, thinly slice your Brussels sprouts. If you’re using pre-shaved, you’re already ahead of the game!
3. Heat the olive oil in a pot over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant. Then, add the asafetida and chopped red onion. Cook for about 2 minutes, until the onion is softened.
4. Drain the mung dal and add it to the pot along with the minced garlic and half of the salt. Cook, covered, for about 2 minutes, stirring occasionally.
5. Now, add the turmeric powder, Kashmiri red chili powder, shaved Brussels sprouts, the remaining salt, and water. Give everything a good mix to ensure the spices are evenly distributed.
6. Cover the pot and cook on low heat for 5-7 minutes, or until the Brussels sprouts are tender-crisp. If you prefer softer sprouts, cook for another 3 minutes.
7. Finally, stir in the garam masala and lemon juice. Garnish generously with fresh cilantro before serving.

Expert Tips

• Don’t skip the soaking step for the mung dal! It really does make a difference.
• Taste as you go and adjust the spices to your liking.
• If the mixture seems too dry, add a splash more water.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the amount of Kashmiri red chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Navratri/Vrat Friendly?): To make this vrat-friendly, skip the onion and garlic. You can also substitute the olive oil with ghee or a vrat-approved oil.

Serving Suggestions

This Mung Dal & Brussels Sprouts dish is fantastic as a side with roti, rice, or even grilled chicken or fish. My kids love it with a dollop of plain yogurt on top!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Asafetida and where can I find it?

Asafetida, or hing, is a resin with a pungent smell. It’s used as a digestive aid and flavor enhancer in Indian cooking. You can find it at Indian grocery stores or online.

Can I use yellow split mung dal instead of whole mung dal?

Yes, you can! It will cook a bit faster and become softer, but it will still taste delicious.

How can I make this dish less spicy?

Reduce the amount of Kashmiri red chili powder, or omit it altogether. You can also add a touch of sweetness with a pinch of sugar.

Can I prepare this dish ahead of time?

You can prep the ingredients ahead of time – chop the onion, mince the garlic, and shave the Brussels sprouts. Store them separately in the refrigerator and then cook the dish when you’re ready to serve.

What other vegetables can I add to this recipe?

Feel free to experiment! Carrots, peas, or even spinach would be lovely additions.