Moth

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) •

sprouted moth beans (about 200 grams) • onions

moth beans (about 200 grams) • grated bottle gourd (about 150 grams) • poha (flattened rice) (about 50 grams) • small onion, finely chopped • chopped mint leaves • chopped ginger • cumin seeds • red chili powder • chaat masala • lemon juice or 1/2 teaspoon dried mango powder (amchur) • Salt to taste • Cooking oil,

mustard seeds • large bowl mixed sprouts (whole green moong beans, moth beans, black chickpeas) • yellow peas (about 40 grams) • onions, chopped • tomatoes, chopped • garlic cloves • green chilies • whole coriander seeds • cinnamon • bay leaves • curry leaves • dried coconut, chopped •

cabbage leaves • soaked and steamed moth beans (about 80 grams) • finely chopped carrots (about 60 grams) • chopped bell pepper (about 30 grams) • grated cucumber (about 30 grams) • chopped cilantro • chopped green chili • crushed black pepper • grated raw mango • Salt to taste

sprouted moth beans (about 1 1/2 cups) • large onions, finely chopped • large tomatoes, finely chopped • ginger-garlic paste • cumin seeds • shredded coconut • red chili paste • Kolhapuri masala (homemade or store-bought) • turmeric powder • Salt to taste • pav buns or bread slices • Farsan or sev •

dinner rolls (pav) • small pieces of dried coconut • small onions • small tomatoes • cloves • black cardamom pod • black peppercorns • small piece of ginger • garlic cloves • oil (15 ml) • onion • small tomatoes •

For the flavorful water: 1 large bowl fresh mint leaves • fresh cilantro with stems • spicy green chilies • roasted cumin powder • fresh ginger • black salt • regular salt • Juice of 2 lemons • For the ragda: 1 large bowl dried white peas • sprouted moth beans • mung beans • cumin seeds •

sprouted moth beans (about 100 grams) • water (200 ml) • salt • turmeric • garam masala • red chili powder • oil • dried coconut • whole coriander seeds • dried red chilies • finely chopped onion (about 100 grams) • garlic cloves •

white peas (about 200 grams) • sprouted moth beans (about 200 grams) • grated coconut (about 80 grams) • dried red chilies • onion • tomato • Salt to taste • red chili powder • turmeric powder • whole coriander seeds • mustard seeds • -inch piece ginger •

sprouted moth beans (about 250 grams) • For the curry: 3 medium onions • large bowl tomato puree • dried coconut • finely chopped garlic • small piece ginger • green chilies, finely chopped • oil • red chili powder • turmeric powder • coriander-cumin powder • garam masala •

sprouted moth beans (about 300 grams) • oil • finely chopped tomato • finely chopped onion • garlic cloves • grated dried coconut • green chilies, chopped • water (60 ml) • oil • mustard seeds • cumin seeds • curry leaves •

For the gravy: • shredded coconut (about 80 grams) • onions • garlic cloves • -inch piece ginger • Oil • For the misal: • oil (about 60 ml) • onion, chopped • tomato, chopped • ginger-garlic paste • red chili powder •

fresh dinner rolls (pav) • medium onions • tomatoes • oil (30 ml) • cumin seeds • ginger-garlic-chili paste • red chili powder • Kashmiri red chili powder • turmeric powder • coriander powder • misal pav masala • Salt to taste •

sprouted moth beans (about 250 grams) • onion • garlic cloves • -inch piece of ginger • green chilies • onion • tomato • grated dried coconut (about 30 grams) • poppy seeds • ginger-garlic paste • turmeric powder • coriander powder •

large bowl sprouted moth beans (matki) • turmeric • Salt to taste • water (about 240 ml) • For the gravy: • onions • tomatoes • small piece ginger • green chilies • garlic cloves • dried coconut (about 40 grams) • curry leaves •

pearl millet (bajra) (about 150 grams) • whole wheat (about 75 grams) • moth beans (about 75 grams) • green moong dal with skin, soaked (about 75 grams) • rice, soaked (about 30 grams) • plain yogurt (about 240 ml) • water, or as needed (720-960 ml) • salt, or to taste (about 15 grams) • ghee (about 45 ml) • tangy-sweet tamarind water, jaggery, and ghee for serving

sprouted moth beans (about 80 grams) • pav buns • Indian snack mix (sev or farsan) (about 50 grams) • onion, chopped • tomato, chopped • ginger, chopped • garlic, chopped • Juice of 1 lemon • Salt to taste • small piece dried coconut, chopped • mustard seeds • turmeric powder •

(For boiling the misal) • green mung beans (about 50 grams) + 1/3 cup moth beans (about 50 grams) • turmeric powder • (For the misal tempering) • -inch piece cinnamon stick • whole coriander seeds • star anise • green cardamom pods • black cardamom pod • cloves • mace • black peppercorns •

moth beans (about 200 grams) • oil (about 30 ml) • tomatoes • onions • garlic cloves • turmeric powder • chili powder • cumin powder • Salt to taste • garam masala

whole wheat dinner rolls • whole moth beans (about 100 grams) • medium onion • small pieces dried coconut • garlic cloves • small piece ginger • cloves • black peppercorns • black cardamom pod • ghee • medium onions • small tomatoes •