Brussel Sprouts - 1/2 lb (half bag)
Oil - 1 tbsp
Chana Dal - 1/4 cup, soak for an hour
Mustard Seeds / Panch Phoron - 1/4 tsp
Dried shredded coconut - 2 tbsp
Turmeric - a pinch
Dried Whole Red Chilli - 2
Red Chilli powder - 1/2 tsp
Black Pepper Powder - 1/4 tsp (optional)
Wash the brussel sprouts and remove the outer leaves. Cut off the tough bottom stem and chop the sprouts finely lengthwise.
Heat oil in a pan. Add the mustard seeds / panch phoron and the dried whole chilli. Then add the coconut and saute till the coconut begins to get brown.
Immediately add the chopped brussel sprouts, soaked chana dal and the rest of the spices. Mix well and cover and cook on medium low flame for around 15 minutes. In between remove the cover and stir so that the vegetable doesnt stick to the bottom of the pan.
When the brussel sprouts look a bit shrinked, sprinkle some fresh ground black pepper and remove from flame. Serve with brown rice and dal.