Toor Dal with Brussels Sprouts

Toor Dal with Brussels Sprouts Thumbnail


  • 1 cup toor dal, rinsed and drained
  • 2 lbs Brussels sprouts, trimmed and halved, steamed 2 minutes
  • 1/4 cup grapeseed oil
  • Small handful curry leaves
  • 1/2 teaspoon black mustard seeds
  • 2 teaspoons cumin seeds, divided
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoon sea salt, or to taste
  • 3 cloves garlic
  • 1 1/2 teaspoon red chili powder
  • Cilantro for garnish


Cook the toor dal half way in a medium pot, in 2 cups of water, about 20 minutes. Drain and set aside. In a large skillet, heat the oil over medium-high heat. Add the mustard and 1 teaspoon cumin seeds and sauté 1 minute. Add curry leaves, sauté 1 minute. Add the steamed Brussels sprouts and mix well. Add turmeric and salt, cover and cook for 5 minutes. Using a mortar and pestle, pound the garlic with 1 teaspoon cumin seeds. Add to the skillet, along with the toor dal and red pepper powder. Mix well, sauté 5 minutes and serve, garnished with fresh minced cilantro. Bon appétit!

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