My favorite Indian Brussels Sprouts sabzi spiced with cumin seeds, turmeric, and red chili powder with an addition of moong dal for nutty textures! Ready in under 30 minutes this EASY vegan subzi makes for a perfect meal served with hot parathas or sorghum roti (gluten-free).
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What is Sabzi
Sabzi or Subzi is a hindi word that literally translates to vegetable. In India, cooked vegetable with spices and aromatics is also known as sabzi. Some of my favorite sabzi's include Cabbage ki sabzi, Bhindi Sabzi, and asparagus subzi. Often served with homemade bread, Roti Subzi is a staple meal in India.
One of my favorite ways to make and enjoy Brussles Sprouts is to make a Sabzi with it. Thinly sliced Brussles Sprouts and sauteed with an earthy tempering of cumin seeds and ground turmeric along with sauteed onions, and garlic. Adding mung dal is optional but a great way to add nutty flavors and proteins to the dish.
Ingredients
- Brussels Sprouts - healthy, low-calorie vegetables packed with nutrients. I love to shave them thinly using a food processor or a chef's knife.
- Garlic - bold flavor, such a great compliment to the Indian spices and roasted flavor of the brussels sprouts.
- Onion - thinly sliced red onion adds a pop of color and subtle sweetness complements the brussels sprouts.
- Spices - turmeric, red chili powder, and cumin seeds add heat, earthy bold flavors, and a beautiful orange hue to the subzi
- Mung Dal - tiny yellow mung dal cooks super fast in this subzi and adds a nutty bite and proteins
- Lemon - brights up the flavors
How to Make Brussels Sprouts Sabzi
- Rinse and dry brussels sprouts. Trim extra stem. Thinly slice the brussels sprouts using a chef's knife or using the slicer attachment in a food processor.
- Heat oil in a medium-sized pot. Add cumin seeds and once they start to sizzle add asafetida and onions. Mix well and cook for 2 minutes on medium-low heat.
- Add soaked mung dal, garlic, and half of the salt. Mix well and cook covered for 2 minutes or until onions have softened.
- Add turmeric, red chili powder, Brussels sprouts, and remaining salt. Mix well. Add water and mix again. Cook covered on low heat for five to seven minutes. For soft-cooked Brussels sprouts cook covered for additional three minutes.
- Add garam masala and lemon juice. Give a quick stir. Garnish with cilantro and serve.
Serving
Serve hot brussels sprouts sabzi with roti or parathas and a side salad or raita. If you are gluten-free serve it with sorghum roti or millet roti. I also love to serve these stir-fried Brussels sprouts with Dal and Rice for a hearty Indian meal.
Storing
Brussels sprouts sabzi makes for a perfect make-ahead dish. Refrigerate it for 2 to 3 days and microwave it to reheat.
Tips to make Brussels Sprouts Sabzi
- Thinly slice brussels sprouts. A food processor works best but you can also use a sharp chef's knife.
- Soak the mung dal in water to help cook it faster
- Add spices as per your taste preference. Green Chilies can be used in place of red chili powder.
- Diced tomato can also be added along with brussels sprouts.
More Brussels Sprouts Recipes
- Roasted Brussles Sprouts
- Air Fryer Brussles Sprouts with Balsamic
- Brussels Sprouts Salad with Tamarind and Ginger
Recipe
Brussels Sprouts Sabzi Recipe
Equipment
Ingredients
- 1 lb shaved brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- ⅛ teaspoon asafetida
- 1 small red onion thinly sliced
- 2 garlic cloves grated
- 2 tablespoons mung dal
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon kosher salt
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¼ teaspoon garam masala optional
Garnish
- ¼ cup cilantro finely chopped
Instructions
- Rinse and soak mung dal in water.
- Rinse and dry brussels sprouts. Trim and discard the extra stems. Thinly slice the brussels sprouts using a chef's knife or using the slicer attachment in a food processor.
- Heat oil in a medium-sized pot. Add cumin seeds and once they start to sizzle add asafetida and onions. Mix well and cook for 2 minutes on medium-low heat.
- Drain out the water from the mung dal and add along with garlic and half of the salt. Mix well and cook covered for 2 minutes or until onions have softened.
- Add turmeric, red chili powder, Brussels sprouts, remaining salt, and water. mix well. Cook covered on low heat for five to seven minutes. For soft-cooked Brussels sprouts cook covered for additional three minutes.
- Add garam masala and lemon juice. Give a quick stir. Garnish with cilantro and serve hot with roti or parathas.
Video
Notes
- Thinly slice brussels sprouts. A food processor works best but you can also use a sharp chef's knife.
- Soak the mung dal in water to help cook it faster
- Add spices as per your taste preference. Green Chilies can be used in place of red chili powder.
- Diced tomato can also be added along with brussels sprouts.
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