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Joydeep Pal

Lentil Soup with Brusselsprouts (Moog Musur Bilati Bandhakopi Dal )

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Lentils are the most easiest to cook and highly nutritious. They are rich protein sources. In this recipe, I have tried to experiment with the traditional bengali style with addition of Brusselsprout in the popular sides of the Indian cuisine.

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Ingredients

  • 200gm fresh bilati bandhakopi (Brusselsprout)
  • 100gm Musur Dal (Red Lentil seeds)
  • 100gm Moog Dal (Yellow moong seeds)
  • 2 Green Chillies
  • 2-3 tablespoons of Oil : Mustard oil(preferred)/Sunflower oil
  • Spices:
  • Panch phoron/Panchpuran: 1/3 tea-spoon
  • Turmeric powder (Halud/Haldi): 1/2 tea-spoon
  • Sugar: 1/4 tea-spoon
  • 700ml Water
  • Salt to Taste

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Budget Friendly

Preparation

Step 1

Wash the lentil and moog daal as well as the Brusselsprout.

Step 2

Heat oil in a frying pan and add the panch phoron to it. Fry them till golden brown.

Step 3

Add the Brusselsprout, green chilli and saute them for 5 mins in low heat.

Step 4

Add the dals, water, salt and turmeric.

Step 5

Add cover and cook in medium heat till it is fully cooked. Add more water if water is reduced.

Step 6

Serve hot best with rice.

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Lentil Soup with Brusselsprouts (Moog Musur Bilati Bandhakopi Dal ) Red lentil soup