Bread split

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 •

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

split chickpeas (chana dal) (about 500 grams) • sugar (about 400 grams; use 2 1/2 cups or 500 grams for extra sweetness) • whole nutmeg • all-purpose flour (about 500 grams)

split chickpeas (chana dal) (about 100 grams) • jaggery (about 100 grams) • ground cardamom • ground nutmeg • Ghee, • all-purpose flour (about 190 grams) • ghee • salt • Water,

To boil the dal: • split chana dal (about 200 grams) • turmeric powder (optional) • salt • water (about 700 ml) • For sweet puran filling: • ghee • sugar, or to taste (about 100 grams) • salt (optional) • cardamom powder • grated nutmeg • shredded coconut •

sprouted moth beans, coarsely ground into a paste (about 200 grams) • soaked split chickpeas (chana dal), coarsely ground (about 100 grams) • soaked split chickpeas (chana dal) (about 50 grams) • bread crumbs (about 90 grams) • finely chopped onion (about 75 grams) • grated garlic (about 15 grams) • chopped green chili • chopped mint and cilantro leaves • Salt to taste • chili flakes • garam masala • dried mango powder (amchur) •