BRUSSELS SPROUTS AND CHICKPEA PORIYAL

Preparation Method :

• The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
• Drain the cooked chickpeas and add onions to it, sauté for about 20-30 seconds.
• Mix in the chickpeas, green chilies and adjust seasoning with salt. Cook covered over medium heat for 2 minutes.
• Add the Brussels sprouts and stir fry with little water. Cover and cook for about 3-5 minutes or until Brussels sprouts are tender.
• Blend in the coconut and cook for a minute before removing from heat.