Try this simple recipe that packs a punch with its flavours without skimping on nutrition.

Cook time: 25 minutes | Makes 2 portions

Ingredients:
- Yam: 250 gms
- Onion: ½ cup chopped
- Tomato: ½ cup chopped
- Garlic: 3 cloves
- Ginger: 1 tsp
- Cauli rice (Or any rice of your choice): 200 gm
- Sprouted Pulses: 100 gm
- Cucumber: 1 cup chopped
- Coriander: 1 tbsp
- Curry leaves: 4
- Red chilli powder: 1 tsp
- Haldi: 1 tsp
- Tamarind water: half cup
- Jeera: 1 tsp
- Mustard: 1 tsp
- Oil: 1 tbsp
- Salt: to taste

Recipe:
Making the Yam:
- Take the Yam and pour ½ litre water or till covered with some salt, tamarind water and haldi
- Let it boil till cooked and drained
- In a pan, heat oil and add mustard seeds. Once they pop, add jeera and curry leaves
- Now add ginger and garlic and saute till aromatic
- Add the onions and cook till translucent
- Add chilli powder and haldi
- Add the tomatoes and cook till the raw smell goes away
- Now add the yam and let it all combine
- Adjust salt to taste

Making Cauli rice:
- Heat a little oil in a pan on medium heat (medium-high is fine too). 
- When oil is hot and shimmering, add the cauliflower rice and stir for a few minutes until tender.
- Season with salt and pepper.

Making the pulses:
- Sprouted pulses can be had raw too or you can pressure cook it for one whistle in the cooker
- Season with salt and lemon after cooking

Assembling:
- Place the cauli rice in a bowl
- Add the yam on top
- Place the pulses beside
- Place a portion of raw salad, cucumber in this case
- Garnish with some coriander and a squeeze of lime

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