Dal

split yellow moong dal (about 100 grams) • Salt, to taste • turmeric powder • red chili powder • Kashmiri red chili powder • asafoetida (hing) • Salt, to taste • Ghee, • onion, finely chopped • garlic cloves • green chili, chopped

For the Baati: • coarse whole wheat flour (about 195 grams) • ghee or oil • heavy cream or plain yogurt • salt, or to taste • Water, • For the Dal: • large bowl (about 1 cup/200 grams) mixed moong dal, toor dal, and urad dal • small tomatoes, finely chopped • turmeric powder • lemon juice • Salt, to taste •

urad dal (about 1 cup) • whole wheat flour (about 500 grams) • semolina (about 150 grams) • red chili powder • ground fennel seeds • asafoetida • salt • Oil, as needed, for frying • oil for shortening (moyan)

all-purpose flour (about 250 grams) • salt • water (about 120 ml) • Refined oil • For the filling • soaked moong dal (about 400 grams) • chickpea flour (besan) (about 60 grams) • chopped green chilies • fennel seed powder • asafoetida (hing) • roasted cumin powder • salt •

For the filling: • moong dal (split yellow lentils) (about 100 grams) • Water as needed (for soaking) • ghee • fennel seeds (crushed) • cumin seeds • asafoetida (hing) • turmeric • chili powder • coriander powder • garam masala • amchur (dried mango powder) •

split yellow moong dal (about 200 grams), skinless • red lentils (masoor dal) (about 50 grams) • onion • cumin seeds • Salt, to taste • turmeric powder • red chili powder • garam masala • asafoetida (hing) • ghee (clarified butter)

moong dal (about 1 cup) • green chilies • red chili powder • whole coriander seeds • Salt to taste (about 3/4 teaspoon) • turmeric • Oil as needed, for frying

large bowl tuvar dal (split pigeon peas) • onion • tomatoes • green chili • garlic • Chopped fresh cilantro, • Curry leaves, • cumin seeds • mustard seeds • asafoetida (hing) • whole dried red chilies • salt •

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 •

split pigeon peas (toor dal) (about 200 grams) • asafoetida (hing) • tamarind pulp • sugar • peanuts (about 70 grams) • red chili powder • turmeric powder • ground coriander • tomato, finely chopped • green chili • ghee • oil •

For the rice: • rice (about 600 grams) • salt • oil (60 ml) • water (1.4 liters) • For the dal: • toor dal (about 400 grams) • large tomato • green chilies • salt • turmeric • chopped cilantro •

rice (about 100 grams) • split yellow moong dal (about 100 grams) • potato • carrot • green peas (about 50 grams) • ginger-garlic paste • Curry leaves, • onions, thinly sliced • large tomato • green chilies • Asafoetida (hing), to taste • cumin seeds •

red lentils (masoor dal) (about 200 grams) • Water • Salt to taste • turmeric • mustard oil • tomatoes, finely chopped • green chilies, chopped • cumin seeds • mustard seeds • coriander powder • red chili powder

whole black lentils (urad dal) (about 100 grams) • kidney beans (about 25 grams) • split chickpeas (chana dal) (about 15 grams) • Kashmiri red chili powder • salt • butter + 1 teaspoon oil • heavy cream • finely chopped garlic • ginger-garlic paste • salt • garam masala • hot red chili powder •

For the Dal • small bowl split pigeon peas (toor dal) • turmeric • Salt to taste • For frying the dal • onion, finely chopped • tomato, finely chopped • green chili, finely chopped • cumin seeds • asafoetida (hing) • ghee (clarified butter) • For the Baati •

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 •

split chickpeas (chana dal) (about 400 grams) • whole black gram (urad dal) (about 200 grams) • water (about 1.9 liters) • red chili powder • Salt to taste • bay leaf • whole cloves • ghee (clarified butter) • onions • finely chopped tomatoes • Paste from 6-7 garlic cloves • cumin seeds •

kidney beans (about 200 grams) • whole black lentils (urad dal) (about 600 grams) • tomatoes (about 200 grams) • onions (about 150 grams) • garlic • Ginger, • red chili powder • salt • coriander powder • garam masala • Cilantro, • heavy cream (about 120 ml) •

urad dal (about 200 grams) • kidney beans (rajma) (about 100 grams) • Oil • Salt to taste • tomatoes • large onion • garlic cloves • ginger • turmeric • coriander powder • red chili powder • Garam masala powder •

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 •

chana dal (about 50 grams) • split yellow moong dal (about 50 grams) • split red lentils (masoor dal) (about 50 grams) • tomatoes • carrots • ginger • garlic • ghee • turmeric powder • asafoetida (hing) • whole black peppercorns • cilantro stems •

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 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 •

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 •

small bowl red lentils (about 1/2 cup or 100 grams) • onion, chopped • tomato, chopped • small bowl chopped bottle gourd (about 1/2 cup or 75 grams) • garlic cloves • green chili, chopped • ghee or oil • Lemon juice, to taste • Salt, to taste

onion greens (scallions or green onions) • chana dal (split chickpeas) (about 50 grams) • whole dried red chilies • garlic cloves • oil • tomatoes • turmeric powder • Salt to taste

whole black lentils (urad dal) (about 200 grams) • kidney beans (rajma) (about 50 grams) • finely chopped onions • ginger-garlic paste • tomatoes • coriander powder • turmeric • red chili powder • Salt to taste • garam masala powder • dried fenugreek leaves (kasuri methi) • butter •

moong dal (about 50 grams) • masoor dal (about 100 grams) • tomato • onion • garlic cloves • Salt and black pepper to taste • Chili flakes to taste • ghee • cream • chopped cilantro

masoor dal (red lentils) (about 100 grams) • (I used masoor dal, but you can also use toor dal (split pigeon peas) or moong dal (split mung beans) if you prefer)* • onion • tomato • pumpkin (about 50 grams) • garlic cloves • whole black peppercorns • Salt, to taste • butter • oil • turmeric • fresh cilantro •

chickpea flour (about 1 cup or 120 grams) • whole wheat flour (about 1 cup or 130 grams) • onion, finely chopped • green chilies, chopped • Salt, to taste • Carom seeds (ajwain), to taste • Red chili powder, to taste