Chana dal flour

rice flour (about 170 grams) • hot water (about 315 ml) • split chickpeas (chana dal) (about 200 grams) • split and skinned black gram (urad dal) (about 100 grams) • green chilies • -inch piece ginger • finely chopped cilantro • cumin seeds • garlic cloves • turmeric powder • Salt, to taste

chana dal (about 250 grams) • all-purpose flour (maida) • small bowl sugar (about 1/2 cup) • fennel seeds • ground cumin • little fresh cilantro • green chilies • Ghee • Salt to taste • cashews • almonds • raisins •

For the dal: • split pigeon peas (toor dal) (about 50 grams) • split chickpeas (chana dal) (about 50 grams) • split mung beans (moong dal) (about 50 grams) • split black gram (urad dal) (about 50 grams) • split red lentils (masoor dal) (about 50 grams) • onion (chopped) • tomato (chopped) • ginger-garlic-green chili paste • red chili powder • coriander powder • garam masala •

For the white layer of the sandwich: • semolina (suji) • plain yogurt (lightly sour) • Salt to taste • sugar • crushed or minced ginger and green chili • oil • lemon-flavored Eno • Water • For the chutney: • cilantro • or more green chilies, to taste •

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

For the dal: • split chickpeas (chana dal) • dried red chili • bay leaf • oil, or as needed • turmeric powder • red chili powder • coriander powder • salt • For the dough: • (about 120 grams) all-purpose flour • oil •

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)

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 •

all-purpose flour (about 250 grams) • oil (for shortening) • salt • Warm water as needed to knead the dough • chana dal (split chickpeas) (about 200 grams) • garlic cloves • green chilies • onion • -inch piece of ginger • cumin seeds • mustard seeds • asafoetida •

(For making Dal Puri) • split chickpeas (chana dal) (about 200 grams) • whole wheat flour (about 260 grams) • garlic • green chilies • -inch piece ginger • salt • turmeric powder • garam masala • red chili powder • Oil for frying • (For making potato curry) •

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,

all-purpose flour (about 250 grams) • ghee • split chickpeas (chana dal) (about 100 grams) • sugar or jaggery (about 2/3 cup)

For the outer dough • all-purpose flour (about 120 grams) • whole wheat flour (about 60 grams) • turmeric • Salt to taste • Oil • For the puran (filling) • split chickpeas (chana dal) (about 250 grams) • jaggery, or to taste (about 250 grams) • nutmeg • cardamom powder • turmeric powder

whole wheat flour (about 250-375 grams) • Salt, to taste • ghee or oil • red chili powder • Dried fenugreek leaves (kasuri methi), to taste • For the dal: 1/4 cup split pigeon peas (toor dal) • split chickpeas (chana dal) • split black gram (urad dal) • turmeric powder • red chili powder • coriander powder • garam masala •

pearl millet flour (bajra) (about 480 grams) • whole wheat flour (about 120 grams) • carom seeds (ajwain) • fennel seeds • (or enough to bind the dough) ghee (clarified butter) • Salt, to taste • Ghee, as needed, for dipping the bati • For the mixed dal: • split black gram with skin (urad dal) (about 50 grams) • split chickpeas (chana dal) (about 50 grams) • split mung beans (moong dal) (about 50 grams) • split pigeon peas (toor dal) (about 50 grams) •

whole black urad dal (about 200 grams) • split chickpeas (chana dal) (about 50 grams) • turmeric powder • red chili powder • salt • finely chopped ginger • finely chopped onion • bay leaf • water (480-720 ml) • For tempering: • ghee • large onion, finely chopped •

paneer, cut into pieces (about 200 grams) • green peas • medium onion, chopped • medium tomatoes, chopped • -inch piece ginger • green chilies • garlic cloves • -inch cinnamon stick • bay leaves • coriander powder • garam masala • or to taste salt •

split urad dal (about 200 grams) • split chana dal (about 50 grams) • split moong dal (about 50 grams) • oil (30 ml) • garlic cloves • medium red tomatoes • green chilies • whole cloves • whole black peppercorns • red chili powder • coriander powder • turmeric powder •

chickpeas (soaked) • split Bengal gram (chana dal, soaked) • black cardamom pod • cinnamon stick • baking powder • tea bags • onion, chopped • ginger-garlic paste • green chilies • pomegranate seed powder (anardana powder) • chopped cilantro • red chili powder •

split black gram with skin (urad dal) (about 200 grams) • yellow split mung beans (moong dal) (about 100 grams) • split chickpeas (chana dal) (about 25 grams) • turmeric powder • ghee • dried red chilies • bay leaves • dried fenugreek leaves (kasuri methi) • salt • For the naan: • plain yogurt • baking powder •

First, we'll make the bottle gourd peel chutney. Ingredients needed: • finely chopped bottle gourd peel (about 50 grams) • mustard oil • mustard seeds • green chilies • piece ginger • split and husked urad dal (about 12 grams) • split chickpeas (chana dal) (about 12 grams) • curry leaves • Salt to taste • plain yogurt (about 30 grams) • little water (for grinding the chutney) •

puffed rice (about 25 grams) • mixed savory snack mix (namkeen) (about 60 grams) • boiled potatoes, cut into small cubes (about 75 grams) • savory fried chana dal (about 40 grams) • potato sticks (aloo bhujia) (about 60 grams) • papdi (crispy flour crackers) • roasted peanuts (about 70 grams) • boiled black chickpeas (about 80 grams) • large onions, finely chopped • large tomato, finely chopped • green chilies, finely chopped • Chopped cilantro, •

semolina (sooji) • chickpea flour (besan) • whole wheat flour • small bowls plain yogurt • small bowl water • salt • water • baking soda • Oil as needed for cooking • boiled potatoes • oil • mustard seeds •

cow's milk (for making kheer) • basmati rice (about 400 grams) • sugar, or to taste (about 200 grams) • green cardamom pods • chopped cashews, almonds, pistachios, and raisins • whole wheat flour (about 1 kilogram, for dal puri) • split chickpeas (chana dal, about 1 kilogram) • carom seeds (ajwain) • asafoetida (hing) • turmeric powder • mustard oil • cumin seeds •