Legume

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 •

red lentils (about 200 grams) • chopped carrots (about 130 grams) • butter (about 14 grams) • cinnamon • green cardamom pod • Salt, to taste • chopped onion • chopped tomato • garlic cloves • turmeric powder • Water,

rice (about 200 grams) • split pigeon peas (toor dal) (about 50 grams) • mixed lentils (about 20 grams) • plain yogurt (about 120 grams) • ginger paste • grated bottle gourd (lauki) (about 120 grams) • grated carrot (about 30 grams) • grated onion (about 60 grams) • green chilies, finely chopped • finely chopped cilantro • turmeric • black mustard seeds •

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)

whole red lentils (masoor dal) (about 200 grams) • chopped onion • chopped tomato • chopped garlic • chopped ginger • red chili powder • garam masala powder • coriander powder • turmeric powder • oil • cumin seeds • mustard seeds •

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

split yellow moong dal (about 100 grams) • split red lentils (masoor dal) (about 100 grams) • finely chopped carrot • onion, finely chopped • Salt to taste • black pepper • water (about 710 ml) • ghee (clarified butter) • Cilantro as needed, for garnish

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) •

paneer (250 grams) • soybean chaap (300 grams) • tomato puree (about 240 ml) • onion puree (about 240 ml) • garlic paste • ginger paste • Salt to taste • red chili powder • turmeric powder • garam masala • dried fenugreek leaves (kasuri methi) • chopped cilantro •

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 •

split chickpeas (chana dal) (about 200 grams) • jaggery (about 100 grams) • whole wheat flour (about 130 grams) • all-purpose flour (about 65 grams) • Oil • chickpea flour (besan) (about 50 grams) • semolina (sooji) (about 80 grams) • Salt to taste • cardamom pods, seeds ground • ghee

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 •

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 •

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

(about 150 grams) black chickpeas (kala chana) • baking soda • medium tomatoes • green chilies • piece ginger • oil • asafoetida (hing) • cumin seeds • turmeric powder • coriander powder • red chili powder • salt •

roasted chickpeas (about 150 grams) • dried coconut (about 60 grams) • green chilies • ginger • mustard seeds • curry leaves • thick yogurt • Salt to taste • oil

chickpeas (about 250 grams), soaked overnight and boiled • tomatoes, mashed • ginger • green chilies, chopped • asafoetida (hing) • carom seeds (ajwain) • Salt, to taste • Red chili powder, to taste • ground coriander • chana masala • garam masala • little dried fenugreek leaves (kasuri methi) •

basmati rice (about 200 grams) • dried soybean nuggets (about 100 grams) • potatoes • onions • green chilies • oil • whole cloves • whole black peppercorns • bay leaf • fresh ginger • mustard seeds • salt, or to taste •

For the dal • chana dal (split chickpeas) • turmeric powder • ground coriander • Salt, to taste • sugar • large piece cinnamon stick • For the tempering (tadka) • onion, finely chopped • tomatoes, finely chopped • green chilies, finely chopped • little cilantro, finely chopped •