Skin garlic

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 dal with skin (about 50 grams) • rice (about 50 grams) • salt • green peas (about 35 grams) • fenugreek leaves (about 15 grams) • large onion, finely chopped • large tomato, finely chopped • oil (about 60 ml) • cumin seeds • asafoetida • ginger, garlic, and green chili, crushed • turmeric powder •

rice (about 200 grams) • split mung beans with skin (about 100 grams) • Salt to taste • Water • ghee or oil • mustard seeds • sour yogurt or buttermilk (about 480 ml) • whole wheat flour or chickpea flour (about 16 grams) • garlic paste • green chili, finely chopped • Salt and red chili powder to taste • Fresh cilantro

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) •

fine rice (about 100 grams) • split mung beans with skin (about 50 grams) • potatoes, chopped • green peas (about 35 grams) • carrot, chopped • dried Kashmiri red chilies • red chili powder • khichdi masala • cumin seeds • ghee • asafoetida (hing) • Chopped cilantro, •

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 •

rice (about 200 grams) • split mung beans with skin (about 200 grams), or any lentils of your choice • turmeric • Salt to taste • onion • tomato • green chilies • -inch piece of ginger • garlic cloves • asafoetida and cumin seeds • garam masala • Ghee or vegetable oil •

mixed lentils (such as split moong dal with skin and split pigeon peas/toor dal) (about 400 grams) • rice (about 200 grams) • onion • garlic cloves • potato • small green bell pepper • carrot • green peas (about 150-300 grams) • small eggplant • ghee (about 30 grams) • red chili powder • turmeric powder •

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) •

short-grain rice for masala khichdi • sugar • cracked wheat (dalia) • split mung beans (with skin) • split pigeon peas (toor dal) • ghee (clarified butter) • asafoetida (hing) • whole dried red chilies • cinnamon stick • whole cloves • black peppercorns • fenugreek seeds •

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 •

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 •

khichdi rice (about 400 grams) • split mung beans with skin (about 100 grams) • yellow split mung beans (about 100 grams) • split pigeon peas (toor dal) (about 50 grams) • potatoes • green peas (about 150 grams) • carrot • peanuts • water (about 1.4 liters) • turmeric powder • Salt to taste • For garlic-chili chutney: •

rice (about 200 grams) • split Bengal gram (chana dal) (about 25 grams) • red lentils (masoor dal) (about 25 grams) • split mung beans with skin (moong dal chilka) (about 25 grams) • asafoetida (hing) • chopped green chilies • chopped cilantro (about 4 grams) • curry leaves • onion, chopped • garlic paste • tomato, chopped • potato, chopped •