Carrot and mung lentil salad (गाजर आणि मुगडाळ कोशिंबीर)

Ingredients:
3 grated medium-sized carrots,
1/3 cup mung bean lentils, soaked in water for 20 minutes
1/3 cup grated coconut,
chopped coriander for garnish
8-10 raisins (optional)
2-3 green chillies, finely cut
1/2 tsp lemon juice
salt as per taste

Combine together all the ingredients listed. Mix lightly. Serve immediately or refrigerate until the next meal. 

Dill Rice (शेपू भात)

Ingredients:
2 cups of cooked rice,
1/2 cup dill leaves, cut finely
1/2 cup onion, chopped
2-3 garlic cloves, diced
salt as per taste

For seasoning:
3 tsp oil,
1 1/2 tsp mustard seeds,
a pinch of asafoetida,
1 tsp turmeric,
3-4 dry red chillies

Servings: 2 people

In a kadhai, heat oil and add mustard seeds. Once the mustard seeds start spluttering, add asafoetida, red chillies and turmeric. Mix well and add garlic cloves. Stir for 2 minutes. Next add onion. Stir for 3-4 minutes and add chopped dill leaves. Mix it well with onion and the seasoning. Add salt, stir well and cover for 2 minutes. In the meantime, spread the cooked rice on a plate and loosen the rice with a spoon. Mix rice with cooked dill and stir well. Cover with lid and cook for additional 4-5 minutes.

Dill rice is ready to serve. Dill rice tastes good along with a green salad or yogurt based raita.

Tip: You can add 2 tsp lemon juice to enhance the taste of the rice. You can also add chopped cashew nuts or peanuts during seasoning, if you like. 

Raw Mango Chutney (कैरीची चटणी)

Ingredients:
1 medium sized raw mango,
1 cup grated dry coconut,
2 tbsp jaggery, adjust as per sourness of the raw mango,
1 tsp salt

For seasoning:
2 tsp oil,
1 tsp mustard,
a pinch of asafoetida,
10-12 fenugreek seeds,
2-3 dry red chillies, cut in half
1 tsp turmeric
6-7 curry leaves

Servings: 5-6 people

Wash raw mango thoroughly and peel its skin and grate it. Mix the grated raw mango with grated dry coconut and jaggery and salt. Mix it lightly and check the sourness of the mixture. Depending on the sourness of the raw mango, you might need to add more jaggery. The mixture should be sour and sweet but neither too sour nor too sweet.

Place a small pan or tadka pan on low flame. Once the pan is hot, add oil and mustard. Let the mustard seeds splatter well. Add asafoetida, fenugreek seeds, curry leaves, red chillies and turmeric. Turn the stove off and pour this seasoning on the raw mango, dry coconut, jaggery mixture. Mix well, coating the mixture well with the seasoning. Serve either with Parathas or as a side dish with rice or chapati.

Store this chutney in an air tight container. It stays fresh in the fridge for a week.