Dal hing

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 •

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 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 •

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 •

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 •

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 •

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)

white urad dal (about 200 grams) • chana dal (about 150 grams) • green chili • ginger • salt • turmeric • crushed dried red chili • ghee • red chili powder • cumin seeds • asafoetida (hing) • Some chopped cilantro

(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 •

chana dal (about 250 grams) • onions, finely chopped • tomatoes, finely chopped • cilantro, finely chopped • fox nuts (makhana) • turmeric powder • coriander powder • red chili powder • garam masala powder • dried fenugreek leaves (kasuri methi) • green cardamom pods • cloves •

mixed lentils (about 100 grams) • onion • tomato • green chili • chopped cilantro • -inch piece ginger • garlic cloves • turmeric powder • red chili powder • coriander powder • garam masala • Salt to taste •

yellow moong dal (about 200 grams) • ghee • onion • tomato • cucumber • green chili • asafoetida (hing) • chopped cilantro • Salt to taste • turmeric powder • red chili powder • roasted cumin powder •

urad dal (about 100 grams) • all-purpose flour (about 120 grams) • onion • garlic cloves • piece ginger • green chilies • turmeric powder • red chili powder • coriander powder • garam masala powder • roasted cumin powder • asafoetida (hing) •

split moong dal with skin (about 200 grams) • water (about 480 ml) • Salt, to taste • turmeric • For tempering: • ghee (clarified butter) • cumin seeds • asafoetida (hing) • garlic

red lentils (masoor dal) (about 200 grams) • Red chili powder, to taste • coriander powder • dried mango powder (amchur) • garam masala • cumin seeds • asafoetida (hing) powder • Salt, to taste • water (about 600 ml), or as needed • ghee

For the poori masala: • whole coriander seeds • cumin seeds • fennel seeds • black peppercorns • For the poori dough: • whole wheat flour (about 120 grams) • fine semolina (about 80 grams) • oil • urad dal (split black gram), soaked for 4 hours (about 50 grams) • green chilies + 1/2 inch ginger • turmeric •

rice (about 200 grams) • chana dal (split chickpeas) (about 100 grams) • onions, chopped • green chilies, chopped • cauliflower, chopped (about 25 grams) • fresh mint leaves, chopped (about 10 grams) • tomatoes, chopped • Salt to taste • red chili powder • turmeric powder • coriander powder • lemon juice •

all-purpose flour (about 375 grams) • yellow moong dal (about 200 grams) • whole cloves • finely chopped green chilies • small piece grated ginger • oil (for shortening) • red chili powder • coriander powder • chaat masala • garam masala • whole coriander seeds • fennel seeds •

chana dal, soaked for 30 minutes (about 200 grams) • bottle gourd (lauki), chopped into small pieces (about 500 grams) • garlic cloves, chopped • large onion, finely chopped • large tomato, chopped • green chilies, chopped • red chili powder • ghee (clarified butter) • Salt to taste • turmeric • coriander powder • cumin seeds and a pinch of asafoetida (hing) •

chana dal (split chickpeas) (about 50 grams) • medium onion, sliced lengthwise • garlic cloves • curry leaves • goda masala (Maharashtrian spice blend) • grated coconut, fresh or dried • turmeric powder • red chili powder • Kashmiri red chili powder • oil • mustard seeds, cumin seeds, and asafoetida (hing) • Salt, to taste

urad dal (about 200 grams) • fresh fenugreek leaves (methi) (about 15 grams) • green chilies, finely chopped • piece ginger • baking soda • asafoetida (hing) • Salt, to taste • Oil, as needed, for deep frying

split red lentils, washed (about 100 grams) • tomatoes, finely chopped • onions, finely chopped • garlic, finely chopped • ginger-green chili paste • dried fenugreek leaves (kasuri methi) • cumin seeds • coriander powder • turmeric powder • garam masala • asafoetida (hing) • Kashmiri red chili powder •

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

chana dal (about 3 3/4 cups) • large tomatoes • green chilies • whole dried red chilies • black cardamom pods • bay leaves • black peppercorns • cloves • ground cinnamon • cumin seeds • asafoetida (hing) • salt •

whole masoor dal (about 400 grams) • medium onions, chopped • garlic, finely chopped • ginger, finely chopped • tomatoes, finely chopped • green chilies, finely chopped • salt, or to taste • red chili powder • turmeric • asafoetida (hing) • cumin seeds • ghee for tempering •

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 •

chana dal (split chickpeas) (about 200 grams) • split urad dal with skin (black gram) (about 100 grams) • split moong dal with skin (green gram) (about 50 grams) • onions • tomatoes • green chilies • chopped ginger and garlic • red chili powder • turmeric powder • cumin powder • garam masala • coriander powder •