Moong split

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 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)

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 •

split moong dal with skin (about 500 grams) • thick yogurt (about 500 grams) • vegetable oil (about 500 grams) • Salt to taste • little fresh cilantro • roasted cumin powder • Red chili powder • black pepper powder • little fresh ginger as needed

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

moong masoor dal (split yellow and red lentils) (about 200 grams) • tomato • turmeric • Salt to taste • whole cumin seeds • dried red chilies • oil

toor dal (about 100 grams) • split yellow moong dal, skinless (about 100 grams) • turmeric • Salt to taste • Oil • tomato • asafoetida (hing) • green chilies • whole dried red chilies • cumin seeds • garlic cloves

split yellow moong dal (about 100 grams) • short-grain rice (about 200 grams) • turmeric • red chili powder • black pepper • Salt to taste • ghee (for tempering) • asafoetida (hing) • cumin seeds • onion, finely chopped • garlic cloves, finely chopped • tomato, finely chopped •

split and husked moong dal (about 250 grams) • thick plain yogurt (about 500 grams) • sugar • cumin seeds • -inch piece fresh ginger • green chilies • asafoetida (hing) • red chili powder • roasted cumin powder • Chaat masala, • Sweet tamarind chutney, • Mint-cilantro chutney, •

moong dal (split yellow mung beans) (about 100 grams) • urad dal (split black gram) (about 100 grams) • green chilies, finely chopped • cumin seeds • grated ginger • salt • oil for frying (about 240 ml) • plain yogurt, whisked, for serving (about 120 ml) • salt • sugar • red chili powder • roasted cumin powder •

all-purpose flour (about 250 grams) • salted split moong dal (about 250 grams) • roasted cumin powder • red chili powder • dried mango powder (amchur) • asafoetida (hing) • black salt • garam masala

split moong dal with skin (about 300 grams) • flattened rice (poha) (about 40 grams) • onion, finely chopped • green chilies, finely chopped • fresh cilantro, chopped • fresh dill, chopped • ginger-garlic, crushed • Salt to taste • asafoetida (hing) • Oil for frying • Ground Spice Mix: • fennel seeds •

large bowl split green moong dal with skin (about 1 1/2 cups or 300 grams) • cumin seeds • carom seeds (ajwain) • whole coriander seeds • black peppercorns • fennel seeds • red chili powder • turmeric powder • coriander-cumin powder • chopped onion (about 1/2 cup or 75 grams) • chopped cilantro (about 1 cup or 30 grams) • Salt to taste •

rice (about 100 grams) • split red lentils (masoor dal, about 25 grams) • split yellow moong dal (about 15 grams) • coriander powder • cumin powder • garam masala • turmeric powder • Salt to taste • Mustard oil • onions • tomato • soy nuggets (about 25 grams) •

split green moong dal (with skin) (about 100 grams) • split urad dal (about 50 grams) • chana dal (about 25 grams) • rice (about 200 grams) • green chilies • piece ginger • Curry leaves, cilantro • asafoetida • salt • Oil for cooking the adai dosa

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 yellow moong dal, washed (about 500 grams) • cooking oil (about 500 ml) • Salt, to taste • roasted cumin seeds • Black salt, to taste • red chili powder • asafoetida (hing) • ground mustard seeds (Banarasi rai) • turmeric powder or yellow food color

split chickpeas (chana dal) (about 200 grams) • split mung beans (moong dal) (about 50 grams) • Thick green chilies for pakoras, • Salt, to taste • asafoetida (hing) • carom seeds (ajwain) • red chili 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 •

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 •

split yellow moong dal (about 100 grams) • split red lentils (masoor dal) (about 100 grams) • finely chopped carrot • onion, finely chopped • Salt to taste • black pepper • water (about 710 ml) • ghee (clarified butter) • Cilantro as needed, for garnish

rice (about 50 grams) • split yellow moong dal (about 100 grams) • medium potato, chopped • medium tomato, chopped • small onion, chopped • green chili, chopped • whole cloves • asafoetida (hing) • turmeric powder • Salt to taste • ghee • Water

split urad dal (about 100 grams) • split moong dal (about 100 grams) • green chilies • ginger • Salt, to taste • Oil, • Rasam • small bowl toor dal (about 1/2 cup or 100 grams) • mustard seeds • garlic cloves • onions • tomatoes •

split moong dal with skin (about 250 grams) • whole wheat flour (about 500 grams) • chickpea flour (about 150 grams) • water • salt • red chili powder • asafoetida (hing) • oil (to add to the dough) • Oil or ghee, as needed, for cooking the parathas

For Baati • whole wheat flour (about 120 grams) • chickpea flour (about 60 grams) • semolina (about 80 grams) • carom seeds (ajwain) • Salt to taste • turmeric powder • cumin powder • small bowl oil or ghee for shortening (about 2 tablespoons/30 ml) • Ghee as needed for baking the baati • For Dal • small bowl split pigeon peas (toor dal) (about 1/4 cup/50 grams) •

soaked split yellow moong dal (about 1/2 cup or 100 grams) • sweetened yogurt (about 1 cup or 240 ml) • Tamarind sweet chutney, to taste • Green chutney, to taste • Papdi (crispy flour crackers), • Salt, to taste • roasted ground cumin • crushed red chili flakes • Oil, as needed for frying

fresh coconut • split lentils (such as chana dal or urad dal) • green chilies • Salt to taste • For tempering: • oil • split mung beans (moong dal) • mustard seeds • cumin seeds • dried red chili • curry leaves

split yellow moong dal or red lentils (about 200 grams) • basmati rice (about 200 grams) • tomato, chopped • onion, thinly sliced • garlic cloves, crushed • bay leaves • -inch piece cinnamon stick • green cardamom pod • turmeric powder • red chili powder • fennel-coriander powder • green chilies, sliced lengthwise •