Receta Brussels sprouts with kidney beans

by Nisha

Ingredients

• 10 Oz (~280 gms) Brussels Sprouts, halved or quartered
• 3/4 Cup Cooked kidney beans / Rajma
• Juice of 1/2 lemon
• For Tempering
• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 2 tsp Split Urad Dahl
• 2-3 no's Red Chillies
• 1/2 tsp Asafoetida
• 1 tsp Cumin powder

Instructions

Heat oil in a non stick pan over medium heat. Once it is hot, add mustard seeds and allow it to splutter. Once they crackle add the urad dahl, red chillies, asafoetida and cumin powder.

Then add the Brussels sprouts and sprinkle some water. Cover and cook until they become tender for about 3-4 minutes.

Remove the lid and allow any excess water to evaporate and sear the sprouts a little. Finally add the cooked kidney beans and squeeze half of lemon juice.