• Next, heat 1 tbsp oil to cook aloo masala. Saute 1 tsp chopped ginger, 2 tsp green chilies, and ½ cup sprouted moong beans for a couple of minutes. Then, add 1 cup boiled potatoes, ¼ tsp turmeric powder, 1 tsp chaat masala, ½ tsp black pepper powder, ½ tsp roasted cumin powder, ½ tsp red chilli powder, and salt, and cook for a few minutes. Lastly, add 2 tbsp chopped coriander leaves and 2 tsp lemon juice and aloo masala is ready.

• To make beetroot sabudana, soak sabudana for 3-4 hours and dry them using a towel. Next, heat 2 tbsp ghee or oil on a pan and temper 1 tsp cumin seeds, 4 curry leaves, and 2 tsp chopped green chillies. Add sabudana, ¾ cup crushed peanuts, salt, 1 tsp sugar, 1 tsp black pepper powder, 1 tbsp grated beetroot, 1 tbsp lemon juice, and 2 tbsp chopped coriander leaves. Cook it for a few minutes and cover it for 2-3 minutes.