Arhar

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 •

toor dal (arhar dal) (about 100 grams) • Salt to taste • turmeric powder • green chilies, chopped • onions, finely chopped • tomato, finely chopped • oil • cilantro, finely chopped • garlic cloves, finely chopped

toor dal (about 200 grams) • turmeric powder • Salt to taste • water (about 480 ml) • oil • onion, finely chopped • tomato, finely chopped • small piece ginger, grated • garlic cloves, finely chopped • cumin seeds • asafoetida • small piece cinnamon stick •

toor dal (split pigeon peas) (about 200 grams) • green chilies, finely chopped • turmeric powder • Salt to taste • whole dried red chilies • asafoetida (hing) • cumin seeds • red chili powder • ghee (clarified butter) for tempering

toor dal (about 200 grams) • tomatoes • asafoetida • turmeric powder • chili powder • whole dried red chilies • ginger-garlic paste • Salt to taste • Oil • cumin seeds

arhar dal (toor dal/split pigeon peas) (about 200 grams) • onion, finely chopped • tomato, finely chopped • green chili, finely chopped • -inch piece ginger, finely chopped • ghee (about 30 grams) • asafoetida (hing) • Salt, to taste • Turmeric powder, to taste • Coriander powder, to taste • Red chili powder, to taste • Garam masala, to taste •

toor dal (arhar dal) (about 200 grams) • onions, finely chopped • tomatoes, finely chopped • little fresh cilantro, chopped • turmeric powder • Kashmiri red chili powder • Salt to taste

toor dal (about 200 grams) • green (unripe) mango • turmeric powder • Salt, to taste • water (about 480 ml) • For tempering: • ghee • cumin seeds • asafoetida (hing) • whole dried red chilies • red chili powder • Cilantro leaves,

toor dal (split pigeon peas) (about 3/4 cup or 150 grams) • large green (unripe) mango • water (about 710 ml) • turmeric powder • Salt to taste • chopped fresh cilantro

arhar dal (about 100 grams) • moong dal (about 100 grams) • raw mango, grated • green chilies • garlic cloves, chopped • Salt, to taste • cumin seeds • turmeric powder • red chili powder • Kashmiri red chili powder • asafoetida (hing) • coriander powder •

split pigeon peas (arhar/toor dal) (about 200 grams) • fresh pigeon peas (about 150 grams) • basmati rice (about 400 grams) • ghee, for tempering • potato • onions • garlic cloves • curry leaves • mustard seeds • cumin seeds • green chilies • ginger-garlic paste •

mixed toor (arhar), masoor, and moong dal (about 100 grams) • turmeric powder • Salt to taste (for the dal) • small onion • tomato • piece ginger • garlic cloves • or to taste green chili • mustard oil or ghee (about 60 ml) • cumin seeds • asafoetida (hing) • coriander powder •

toor dal (arhar dal) (about 150 grams) • water, or as needed (about 830 ml) • ghee • mustard seeds • cumin seeds • asafoetida (hing) • onion, finely chopped • ginger-garlic paste or 1 teaspoon each finely chopped ginger and garlic • green chili, slit • green chili, finely chopped • turmeric powder • Kashmiri red chili powder •