I made an unusual sambar tonight, unusual because I added some quinoa to it, to thicken it some, and add some nutrition, but also because I used a vegetable almost never seen in Indian cooking: Brussels sprouts. I had some that I had to do something with. So I cleaned them up, sliced them in half, and microwaved them for 3 min, then chilled them quickly in running water. I substituted this in a sambar that originally had cauliflower, but instead of cooking them for too long, as well as cooking more when reheating (almost nothing worse than overcooked Brussels sprouts!), I simply cooked the sambar, and ladled some on a serving of the blanched Brussels sprouts in a bowl, and let it sit a couple of minutes, before eating. Turned out great! And I'll repeat this by stirring some of the Brussels sprouts into reheated leftovers, and no overcooking.