Shaved Brussel Sprouts, Mung Dal and Pomegranate Salad

This ‘got to try’ Indian fusion salad, is gluten free,packed with nutrition, low in fat and simply nummy!

Easy recipe for a nutrition packed salad. Indian fusion recipe for clean eating. Gluten free, vegetarian, low fat dressing.
Shaved Brussel Sprouts, Mung Dal and Pomegranate Salad

I love the ‘nummy in my tummy’ salads. With the plethora of fresh veggies and fruit in the summer, I am eager to try new salads in the summer. But many a times when we eat out, I find that the salad dressings are doused with so much fat and preservatives, that it makes me cringe. So I am always trying new recipes at home for clean eating.

This Shaved Brussel Sprouts Salad takes inspiration from the simple Kobichi Pachadi, a typically Maharashtrian salad recipe in India. I added the mung dal as an easy to digest protein and the healthy pomegranate arils add both a visual and flavorful contrast to the salad. The dressing is simply lemon juice with a touch of salt and sugar or honey. That simple! But that along with the spice tempering make the salad come alive, with the flavors bursting in your mouth!

Shaved Brussel Sprouts, Mung Dal and Pomegranate Aril Salad

  • Servings: 4
  • Difficulty: easy
  • Print


  • ½ cup mung dal
  • 1 teaspoon olive oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 7~ 8 fresh curry leaves
  • 1 small green chili pepper, split lengthwise (optional)
  • 1/8 teaspoon asafetida powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • 10 medium sized Brussel sprouts, sliced thin by hand or a mandolin
  • Juice of 1 lemon
  • ¾ teaspoon sugar or honey
  • ¼ cup pomegranate arils

To make the Shaved Brussel Sprouts, Mung Dal and Pomegranate Salad-

  1. Wash, drain and soak the mung dal for 4 hours or so. Drain and set aside.
  2. In a pan, heat the oil over medium heat. Add the mustard and cumin seeds. When they start sputtering, add the curry leaves and the green chili pepper( if using). Stir for about 15 seconds and add the asafetida and turmeric powders. Stir for about 10 seconds or so until the powders no longer have a raw smell. Add the drained mung dal.
  3. Stir the mung dal well to coat it with the spice tempering. Add salt and about 3 table spoons of water. Cover and cook on low for 8 to 10 minutes or until the mung dal is cooked soft but not mushy. Remove from heat and let cool.
  4. Meanwhile, wash and trim the Brussel sprouts and slice them thinly by hand or a mandolin.
  5. In a bowl, combine the mung dal mixture with the shaved Brussel sprouts. Whisk together the lemon juice and sugar or honey , add to the salad and toss well.Check for salt.
  6. Top with the pomegranate arils and serve!

Enjoy summer’s bounty with this and other salads like the Raw Corn Koshimbir with Coconut, the Beetroot and Pear Koshimbir and the Curried Quinoa and Watermelon Salad




23 thoughts on “Shaved Brussel Sprouts, Mung Dal and Pomegranate Salad

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  1. Another gem from you Sandhya!! You are a very creative cook! What I like best about your blog is that taste and flavor are never compromised when you cook healthy food! The presentation is always beautiful!! with 2 small kids I don’t have enough time in the kitchen and your quick recipes are the best! Keep writing !! Can you write some freezer friendly recipes? I mean dishes I can cook double the quantity and save the rest for another meal…

    Liked by 2 people

    1. Thank you so much Jui! You made my day with your kind words of praise for Indfused.
      You bring up a very good point. There may be many recipes on the blog that can be frozen. I don’t always write that but will try and remember next time.
      The mung dal portion in this salad can be frozen. So the next time you make the salad, it will be even quicker.


    1. Thanks so much Anita. Ho Brussel sprouts mhanje agdi avlya evdhe tender kobi astaat. Kobichi masst laagtey. Mi ithe white cabbage milto toh aantey karan jara mild asto- ugra nahi.
      nakki karun bugh aani mala kalav!


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