Brussels Sprouts Hash

For the spice oil:

2 tablespoons  canola oil
1 teaspoon  urad dal
1 teaspoon  chana dal
1 tablespoon mustard seeds
1 dry red chili, crushed
1 sprigs curry leaves, julienned
1 tablespoon  shallots
1 tablespoon ginger
1 teaspoons chilies
4 cups brussels sprouts sliced thin

Heat oil slowly with the dals.
Add the mustard seeds when dals start to color.
Cook for 1 minute and add curry leaves and chilies. Cook for 30 seconds. Add the ginger, shallots and chilies. Season with salt and cook slowly. Add brussel  sprouts and cook until tender, approximately 8 minutes.