Bean

split mung beans (moong dal) (about 200 grams) • whole wheat flour (about 250 grams) • onion • large tomato • green chilies • cumin seeds • curry leaves • garlic • asafoetida (hing) • red chili powder • garam masala • cumin powder •

black chickpeas (about 400 grams) • onions, finely chopped • bay leaves • cumin seeds • ginger-garlic paste • Kashmiri red chili powder • Kitchen King masala • garam masala • turmeric powder • Salt to taste

split pigeon peas (tuvar dal) (about 300 grams) • finely chopped green onions • finely chopped tomatoes • ginger-garlic paste • garam masala • Kashmiri red chili powder • hot red chili powder • coriander powder • Juice of 1 lemon • sugar • chopped cilantro • Oil •

basmati rice (about 400 grams) • split chickpeas (chana dal) (about 150 grams) • tomatoes • ginger • onions • potato (optional) • salt • turmeric • cumin seeds • bay leaves • black cardamom pod • cinnamon stick •

cooked chickpeas (about 250 grams) • zucchini (about 30 grams) • carrot (about 30 grams) • green bell pepper (about 30 grams) • red bell pepper (about 30 grams) • yellow bell pepper (about 30 grams) • –3 tablespoons onion (about 20–30 grams) • fresh cilantro (about 10 grams) • green chilies, finely chopped • Pomegranate seeds, • For the salad dressing: • plain yogurt (about 30 grams) •

chickpeas (soaked in water) (about 400 grams) • large onion (finely chopped) • large tomatoes • green chilies (finely chopped) • ginger (finely chopped) • black cardamom pod • green cardamom pods • cloves • small pieces cinnamon stick • bay leaf • cumin seeds • asafoetida (hing) •

small eggplants (about 250 grams) • chickpea flour (besan) (about 16 grams) • turmeric powder • coriander powder • red chili powder • dried mango powder (amchur) • pickle masala (Indian-style mixed pickle spice) • Oil • Garam masala to taste

black chickpeas (about 1 cup/200 grams) • salt (or to taste) • asafoetida (hing) • turmeric powder • coriander powder • red chili powder • chana masala • oil • cumin seeds • water (as needed) • finely chopped cilantro • lemon juice (optional) •

chickpea flour (about 120 grams) • dried fenugreek leaves (kasuri methi) • Salt to taste • carom seeds (ajwain) • cumin seeds • asafoetida (hing) • Slightly less than 1 tablespoon oil • Oil as needed for frying

chickpea flour (besan) (about 120 grams) • dried fenugreek leaves (kasuri methi) • Salt to taste • carom seeds (ajwain) • cumin seeds • asafoetida (hing) • Slightly less than 1 tablespoon oil • Oil as needed for frying

toor dal (split pigeon peas) (about 200 grams) • large green (unripe) mango • turmeric powder • coriander powder • red chili powder • whole cumin seeds • fenugreek seeds • asafoetida (hing) • Salt to taste • ghee (for tempering)

mustard seeds • large bowl mixed sprouts (whole green moong beans, moth beans, black chickpeas) • yellow peas (about 40 grams) • onions, chopped • tomatoes, chopped • garlic cloves • green chilies • whole coriander seeds • cinnamon • bay leaves • curry leaves • dried coconut, chopped •

onion • green bell pepper • green onion • baby corn • garlic, finely chopped • mushrooms • tomatoes, grated • soy sauce • vinegar • Sprouted green moong beans, • oil • cornstarch •

green beans • carrot (for topping) • broccoli • green peas (about 50 grams) • cabbage (about 40 grams) • lemon juice • butter

dried black chickpeas (about 200 grams), soaked overnight • large onion, finely chopped • Paste of 1 tomato • each turmeric, coriander, cumin, and red chili powder • garam masala powder • cumin seeds and panch phoron (Bengali five-spice mix) • asafoetida (hing) • bay leaves • dried red chilies • mustard oil • Salt to taste

boiled potatoes • boiled moong beans (about 200 grams) • green chilies • Cilantro, • Salt, to taste • red chili powder • rice flour • Oil,

kidney beans (about 100 grams) • oil (about 1.75 oz or 50 grams) • whole black lentils (about 50 grams) • medium tomatoes • medium onions • green chilies • bay leaves • ginger-garlic paste • turmeric powder • Kashmiri red chili powder • dried mango powder (amchur) • coriander powder •

mixed vegetables (such as bottle gourd, eggplant, drumstick, green beans, carrot) • grated coconut (about 20 grams) • -inch piece ginger • cumin seeds • green chilies • black mustard seeds • whole dried red chilies • curry leaves • plain yogurt (about 240 ml) • Salt and turmeric, to taste • coconut oil (about 15 ml)

green chickpeas (about 1 2/3 cups) • ghee (for roasting and frying) • mawa (about 1 cup) • cashews • almonds • pistachios • charoli nuts (or substitute with additional chopped nuts if unavailable) • raisins • cardamom powder • jaggery powder • all-purpose flour (about 120 grams) • ghee (for shortening) •

arhar dal (toor dal) (about 50 grams) • tomatoes, chopped • tamarind water (about 60 ml) • oil • mustard seeds • asafoetida • cumin seeds • urad dal • whole dried red chili • Curry leaves, • water (about 600-720 ml) • rasam powder •

(about 3/4 cup or 150 grams) split pigeon peas (arhar/toor dal) • ambadi greens (sour greens, also called gongura; about 2 cups chopped or 100 grams) • large onion • green chilies • dried red chilies • garlic cloves • cumin seeds • mustard seeds • curry leaves • turmeric powder • asafoetida (hing) • oil •

dried white chickpeas, soaked overnight (about 400 grams) • whole cloves • chole masala (chickpea spice blend) • amchur powder (dried mango powder) • roasted cumin powder • bay leaves • dried fenugreek leaves (kasuri methi) • whole dried red chilies • finely chopped fresh cilantro leaves • black cardamom pod • cinnamon stick • -inch piece fresh ginger •

kidney beans (about 250 grams) • tomatoes or tomato puree (about 1 cup/240 ml) • large onion, chopped • ginger-garlic paste • coriander powder • cumin powder • garam masala • Kashmiri red chili powder • amchur (dried mango) powder • asafoetida (hing) • bay leaves • whole dried red chilies •

red chickpeas (about 250 grams) • small onion • tomato • green chilies • ginger • small radish • lemon juice • Salt to taste • chaat masala • black pepper • black salt • oil •

moong beans (about 100 grams) • Water, • Salt, to taste • oil • mustard seeds • cumin seeds • plain yogurt • Kashmiri red chili powder • turmeric powder • coriander powder • ginger-garlic paste • Puree of 2 tomatoes •

dried kidney beans (about 200 grams) • onions • tomatoes (about 100 grams) • garam masala • little grated ginger, as needed • rice (about 400 grams) • Salt, to taste • turmeric powder • chili powder

black chickpeas (about 200 grams) • green chilies, finely chopped • onions, finely chopped • cilantro, finely chopped • cumin seeds • roasted cumin powder • chili powder • chaat masala • lemon juice • black salt • oil • dried red chilies •

black chickpeas (about 200 grams) • onion • green chili • piece ginger, grated • Cilantro, • peanuts (about 35 grams) • Black salt, to taste • Salt, to taste • chaat masala • lemon juice

toor dal (soaked for 2 hours) • large onion (finely chopped) • tomatoes (finely chopped) • green chilies (finely chopped) • -inch piece ginger (finely chopped) • garlic cloves (finely chopped) • cumin seeds • asafoetida • turmeric powder • Chopped cilantro • Salt to taste • mustard oil

mixed sprouted beans (chickpeas, mung beans, green peas) • bell pepper, diced • onion, diced • garam masala • red chili powder • turmeric powder • coriander powder • heavy cream • dried fenugreek leaves (kasuri methi) • green chili, finely chopped • sugar • cheese cubes •