Shaved Brussel Sprouts, Mung Dal and Pomegranate Salad

Ingredients-

• 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!