I always look for mealtime sides that I can serve along with both rice and roti. And here is one such recipe.
Brussels Sprouts
Brussels sprouts belong to the cabbage family, and they look like miniature cabbages. These leafy green vegetables are rich in Vitamin C and Vitamin K. During the brussels sprouts season, I buy them regularly and try to include in our everyday cooking. I have already shared roasted brussels sprouts and brussels sprouts paratha. Now it’s time for the Kootu. I always love to play with the ingredients. And also I am always amazed by the fact how a small change in the ingredient list adds a whole new aspect to the dish. This kootu is one such example. It is more like my keerai kootu. But I included two cardamoms while grinding the masala and added 1-inch of cinnamon while tempering and also reduced the amount of moong dal. That cardamom and cinnamon did all that trick and took this recipe to a whole new level and made me call it as masala kootu. :-)
I made this kootu as a one-pot dish with my Instant Pot, unlike the chow-chow kootu where I went with the PIP method. I prepared the masala, tempered and dumped everything in the pot and within 15 minutes, the kootu was ready. And I know I made this kootu without any onion and garlic, but you can always include both. I can assure you one thing; even without onion and garlic, this kootu tastes heavenly. It is a perfect recipe for Thursdays or any auspicious vrat days. Now without any further ado, here is how I made the brussels sprouts masala kootu in my Instant Pot.
Instant Pot Brussels Sprouts Masala Kootu
Ingredients:
Brussels Sprouts – 15 Moong dal – 2 tbsps Tomato – 1 Turmeric Powder – ⅛ tsp Kosher Salt – 1.5 tsps Chopped Cilantro – 1 tbsp Water – 2 cups To grind: Grated Coconut – ¼ cup Cumin Seeds – 1 tsp Red chilies: 2 Cardamom – 2 To Temper: Mustard seeds – 1 tsp Urad dal – 1 tsp Channa Dal – 1 tsp Cinnamon – 1-inch Oil – 2 tsps
Prep-Work:
Clean the brussels sprouts. Remove the loose leaves and chop them roughly. Chop the tomatoes and wash the moong dal. Grind the coconut, cumin seeds, red chilies, and cardamom into a smooth paste by adding 3 to 4 tbsps of water.
Steps:
Set the Instant Pot in sauté mode and when the display shows “HOT” add the oil. After 30 seconds, add the mustard seeds, urad dal, channa dal, and cinnamon stick.
Sauté for 30 seconds and then add the chopped brussels sprouts, ground masala, diced tomatoes, and moong dal.
Add salt, turmeric powder, and the water.
Mix it all.
Press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position. Now press the manual/pressure cook button and set the time to 4 minutes. When the Instant Pot beeps, wait for five minutes and release the pressure quickly after five minutes.
Add the cilantro and gently mix.
Serve hot with rice or roti.
Notes:
Instead of brussels sprouts, you can add any veggies of your choice. Also, you can make the ground paste without coconut. You can follow the chow-chow kootu recipe for the no coconut masala. Adjust the salt and spices according to your preference.
📖 Recipe
P.S.:
I am sending this recipe to the BM 95 under the theme Meal Time Dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95
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