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Split Mung Dal and Charred Brussels Sprouts

Prep Time10 minsCook Time20 minsTotal Time30 mins

PUDDING DAL (SPLIT MUNG BEANS)
 1 cup split yellow lentils
 3 ½ cups water
 salt
CHARRED BRUSSELS SPROUTS
 brussels sprouts
 2 garlic cloves, sliced
 olive oil
 salt, to taste
1

Begin by thoroughly rinsing your mung beans; we use a large stainless steel bowl and a sieve.

2

If you plan to puree using an immersion blender, bring the lentils, salt and water to a gentle boil in a larger dutch oven (so that any splatter stays in the pot). If you plan to use a blender, any kind of pot will do. Once the lentils are dancing around in the gentle boil, bring the entire dish to a medium-low simmer for about 20 minutes. Keep an eye to make sure that the lentil froth does not bubble over onto your stove; if it attempts to do so, lower your heat.

3

While the lentils are cooking, prepare your brussels sprouts by removing any damaged exterior leaves, washing the sprouts, and cutting them in half, length-wise. At this point, you may also begin heating up your oven; the temperature will need to be at 400 degrees for the sprouts to cook.

4

In a cast-iron pan, heat your olive oil until it shines; you will want enough olive oil to coat the bottom of the pan, and then a little bit more. The goal is not to burn the sprouts. Note: Don't forget to check on your lentils; if they are cooked, turn off the stove.

5

When the oil is hot, gently place your garlic slices and cut brussels sprouts, face-down, onto the heat. They will char quickly, maybe in two to three minutes, depending on your stove. Use a spatula to check the undersides after two minutes, just to make sure that they are not getting too brown.

6

When to bottom of the sprouts are a dark golden hue of your choosing, add another splash of olive oill and transfer the pan to the oven. Bake for about 10 minutes or until fully cooked.

7

By this point, the lentils should be fully cooked; turn off the stove. Use an immersion blender or counter blender to puree.