Sprout Salad, Broken wheat cakes and yogurt dip

Name: Sprout Salad, Broken wheat cakes and yogurt dip
Total time: 1200 s
Yield: 2-portion
Cuisine: Indian
Ingredients: 1.5 cups sprouts of your choice; 1 Sweet lime or Mausambi; 1 lemon; 2 tsps olive oil; 1 tsp chilly flakes; 1 tomato small; 1 cucumber small; to taste Salt chilly and red powder; Water as need be; 1/4 cup wheat broken or daliya; 1 potato small; handful peas; 1 optional carrot small; 4 - 5 tbsps bread crumbs; 1/8 cup salted peanuts crushed; 4 - 5 tbsps hung curd; 1 tbsp coriander leaves chopped; 2 tsps mint dry; 1/2 tbsp oil

pinksocks @cook_7828550

Yes, I know it is long name. But it also tells exactly what this is. A perfect light and healthy meal for the hot days ahead. I have not been a sprout fan, like ever. The only way I can eat them is after steaming them and adding a yummy dressing. And if you I tell you I started eating curd only after I turned 25, you would not believe me. I use it so often now that my middle name should be curd \m/
Anyway, my loving venture "The lantern Kitchen" is looking ahead happily and I sent out samples today. It was a happy day.

pinksocks @cook_7828550

Saved

Ingredients

20 mins

2-portion

1.5 cupssprouts of your choice
1Sweet lime or Mausambi
1lemon
2 tspsolive oil
1 tspchilly flakes
1tomato small
1cucumber small
to tasteSalt chilly and red powder
Water as need be
1/4 cupwheat broken or daliya
1potato small
handfulpeas
1 optionalcarrot small
4 - 5 tbspsbread crumbs
1/8 cupsalted peanuts crushed
4 - 5 tbspshung curd
1 tbspcoriander leaves chopped
2 tspsmint dry
1/2 tbspoil

Saved

Steps

20 mins

1

Put the sprouts in a steamer or pressure cook with 3/4 cup water upto 2 whistles. Keep aside to cool.
2

Cut de-seeded tomato and cucumber in small pieces and add to the sprout.
3

In a small bowl, mix juice sweet lime, 1 tsp lemon juice and oilve oil. Add 1/2 tsp chilly flakes, salt and 1 tsp dry mint to it. mix well.
4

In a cooker, add the broken wheat, peas, potato cut small and carrots. Add water to an inch above the ingredients and cook for 3 whistles on medium flame.
5

Remove in a sieve and let the excess water drain. Once it is cool to touch, using a spoon mash the peas and potato a bit. Add the peanuts and bread crumbs. Add water as need be to form tikkis/pattie.
6

To the hung curd, add the lemon juice, salt, mint, coriander and chilly flakes. Mix well until smooth and keep refrigerated.
7

In a non stick pan, heat oil and shallow fry the tikkis.
8

Mix the dressing [olive oil-sweet lime mix] with sprout and put on the plate. Add the tikkis on top and a dollop of yogurt.