Ingredients:

• Yellow Moong dal (skinless) ½ cup (washed thoroughly) • Basmati rice 1 cup (washed thoroughly) • Salt to taste • Turmeric powder 1/4th tsp • Water as required

For spinach puree:

• Spinach 2 large bunches (washed & cleaned) • A pinch of salt • Fresh mint leaves 3 tbsp • Fresh coriander 3 tbsp • Green chillies 2-3 nos. • Garlic 2-3 cloves

For tadka:

• Ghee 1 tbsp • Jeera 1 tsp • Hing ½ tsp • Ginger 1 inch • Garlic 2 tbsp (chopped) • Red chillies 1-2 nos. (broken) • Onions 1 big size (chopped)

Powdered spices:

1. Coriander powder 1 tbsp 2. Jeera powder 1 tsp 3. Garam masala 1 tsp

Lemon juice 1 tsp

2nd tadka:

• Ghee 1 tbsp • Garlic 3-4 cloves (sliced) • Hing ½ tsp • Whole Red chillies 2-3 nos. • Kashmiri red chilli powder a pinch

For mint cucumber raita

Ingredients:

Cucumber 2-3 nos. Salt a pinch Curd 300 gm Powdered sugar 1 tbsp Mint paste 1 tbsp A pinch of black salt A pinch of jeera powder A pinch of black pepper powder

Method:

Peel and wash the cucumber well, further slice in 2 halves and scoop out the flesh with seeds, now grate the cucumber using the larger hole, sprinkle some salt, mix and let it rest for a while to release its moisture, further squeeze out the excess moisture. Keep aside. Take a sieve and pass the curd, powdered sugar, mint paste and black salt, mix well and pass it through the sieve. Add the this mixture in the bowl and add grated cucumber, mix well and further add jeera powder & black pepper powder, mix again, your cucumber raita is ready, chill in the refrigerator until you serve.