Buckwheat and Sprouts Khichadi

Ingredients

½ cup yellow Moong dal
¾ cup buckwheat
3/4 cup mixed sprouts
1 tsp oil
2 whole peppercorns
1 to 2 cloves
½ tsp cumin seeds
½ tsp asafetida
1/4tsp turmeric pwd
Salt

Method

Clean and wash the moong dal and buckwheat together. Drain and Keep aside.

Heat the oil in a pressure cooker and add the peppercorns, cloves and cumin seeds. When they crackle add the asafetida,mooong dal and buckwheat and sauté for 2 to 3 minutes. Add the turmeric pwd, salt and approx. 4 cups of water and pressure cook for 2 ot 3 whistles.  Serve hot

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Khaman Kakdi

1.5 tsp sugar 
juice of 1 lemon 
2 green chillies, chopped 
coriander leaves 
2 tbsp coconut, grated
2 tbsp split chana dal, coarsely ground 
250 g cucumber 
salt as required

Peel and finely chop the cucumber. Put in a bowl and add all the other ingredients. Mix and serve chilled.

Karela with Cashews and Raisins

• 1 kg karela •  2 tsp garam masala
• juice of 1 lemon • salt to taste
• 15-20 cashews, chopped 
• 15-20 raisins 
• 1.5 tsp dhania-jeera powder 
•  1/2 tsp haldi powder 
• 1.5 tsp red chilli powder
• 2-3 tsp sugar • 4 tbsp oil

Wash the karela, peel and remove seeds. To remove the bitterness, rub the karela all over with 2-3 tsp salt and cover for 10-15 minutes. Discard the water that has been released in the process. Chop finely. Heat oil in a pan and cook the karela until done. Add sugar and lemon juice and cook for another 2 minutes. Add the garam masala, haldi, red chilli powder, dhania-jeera powder, chopped cashews and raisins, and mix well. Add salt to taste and cook on a slow flame. Garnish with coriander and serve hot.