10 December 2012,04:00 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

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.


  • 175 grams dried chickpeas, washed, soaked, drained, rinsed and cooked
  • 150 grams coarsely shredded Brussels sprouts
  • 30 grams grated fresh coconut
  • 75 grams finely chopped onions
  • 2-3 green chilies, chopped
  • Salt, to taste


  • 1 teaspoon black mustard seeds
  • 2 tablespoon Cooking oil
  • 1 dried red chili
  • Few curry leaves
  • 1 teaspoon urad dhal

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