Brussels Sprouts Hash

1 pound (454 grams) Brussels sprouts, trimmed
3 tablespoons canola oil
1 tablespoon split urad dal
1 tablespoon split chana dal
1 1/2 teaspoons mustard seeds
1 teaspoon chili flakes
1 tablespoon minced shallot
1 tablespoon peeled minced fresh ginger
1 tablespoon minced green chilies
Leaves from 2 sprigs fresh curry leaves
Kosher salt
5 tablespoons water

Thinly slice the Brussels sprouts, using a mandoline or knife; you should have about 8 cups.

Place a large saute pan over low heat and add the oil and dals.  Heat until the dals just begin to color and smell toasty, 2 to 3 minutes.  Add the mustard seeds, increase the heat to medium, and cook until the seeds pop, 1 to 2 minutes.  Add the chili flakes and cook for 30 seconds.

Add the shallot, ginger, chilies, and curry leaves.  Season with salt and cook until the shallots are fragrant, 2 to 3 minutes.  Add the water and simmer until the liquid is almost completely gone and the lentils soften slightly (they should still be a little crunchy but not hard), 8 to 10 minutes.

Add the Brussels sprouts to the pan, increase the heat to high, and stir-fry until the sprouts are slightly tender but with some crunch, about 2 minutes.

Season with salt to taste and serve.

Serves 4 to 6.

From Flavorwalla by Floyd Cardoz