We found some incredibly fresh brussels sprouts at a market recently. They aren’t local, but it’s been so long since we’ve seen such fresh brussels sprouts that we had to buy them. I’ve always liked the German name for them, Rosenkohl, which means “rose cabbage.” They do look like little green roses, don’t they?
When they’re so fresh, I like to cook sprouts in minimal amount of time so they retain their bright green color, crunch and sweet fresh flavor. So many people wrinkle their noses when they hear “brussels sprouts” — I know how they feel because I used to be one of them! If the only sprouts you’ve tried were boiled to death and a smelly flaccid green, then I hope one day you’ll give them a second chance. They can and should be crunchy, sweet and full of healthful, cancer-busting goodness that their cruciferous cousins broccoli, cabbage, and cauliflower also have.
So what to do with these little beauties? We felt overdue for a non-meat meal, so I began to think South Asian. We had made a dish once with cabbage and coconut so it seemed a natural to substitute the sprouts. The pantry turned up split yellow mung beans and potatoes so we settled on the following menu: a dry curry with brussels sprouts and coconut, tarka dal, and chaat potatoes. And store-bought naan (was in the freezer). The sprouts were wonderful prepared this way. I just wish I had had fresh coconut on hand (living on a tropical island, you’d think coconuts would be falling out of trees, wouldn’t you? … well, actually they do, but I didn’t do the husking, cracking, grating thing for this … sorry)
The best thing about having left over tarka dal is making a tortilla wrap with it the next day. It is so-o-o good. I actually put all these bits in a spinach tortilla and it was delicious. Cold, no need to heat anything up. Even better is if you make an aloo gobi and tarka dal wrap the next day. (Mmmm, guess what will appearing soon?)
Brussels sprouts with coconut
1.25 lbs. (1/2 kilo) brussels sprouts, cleaned and trimmed
2 TBL unsalted butter (or ghee if you have it)
1 TBL black mustard seeds
1/2 tsp ground coriander seed
2 tsp cumin
1 tsp turmeric
1 tsp salt
3-5 TBL dried unsweetened coconut, or 1/2 cup fresh grated
3 TBL coconut milk (optional) – this is not in the cabbage recipe, I added it for liquid to help cook the sprouts
Boil water and briefly blanch sprouts (no more than a couple of minutes). Drain (keep some of the water) and cool. (I skipped this step)
Heat butter in pan and add mustard seeds. When seeds begin to pop (I love the smell of popping mustard seeds! It’s like spicy popcorn), add ground coriander, cumin, turmeric, salt and coconut. Warm spices.
If using coconut milk, add now. Add sprouts and coat with spices. Cover and lower heat.
If not using coconut milk, add sprouts and coat with spice mixture. Keep mixture moving in pan so spices don’t burn. You may want to add some water from the blanching if the pan is too dry.
Cook until sprouts are just tender and still bright green. Remove from heat immediately.
2/3 cup (160g) lentils, split peas or mung beans
2 cups (500ml) water
1 tsp turmeric
1 tsp cumin
1 tsp salt
For the Tarka
3-4 TBL unsalted butter
1 medium onion, diced
3-4 cloves garlic
1-3 dried red chilies (had to leave these out this time)
Boil together the pulses, water, spices and salt. When the water reaches a boil, lower heat and simmer about 20 minutes or until the pulse reaches a soft consistency.
Meanwhile, prepare the tarka. Saute onions and garlic in butter until onions are translucent and starting to brown. Add crushed chilies and warm through. Remove from heat.
Add half of tarka to cooked dal and stir well. Remove dal to serving bowl and garnish top with remaining tarka.
2 large baking potatoes (about 1lb/.5kg)
3 TBL unsalted butter
2 TBL Bhel chutney, or date chutney
1 tsp honey
2 tsp chaat masala
1 tsp cayenne powder
Peel and cut potatoes into 1 inch dice. Melt butter in pan and fry potatoes on all sides.
Mix together chutney and honey in large bowl.
Combine chaat masala and cayenne powder.
Remove cooked potato cubes into bowl with chutney/honey mix, and coat well. Immediately sprinkle masala/chili mix and mix to coat well. Let cool a bit so flavors will blend.
These make a great drinks appetizer, too. Just serve with toothpicks.