Spiced

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 •

salt • green chilies • garlic cloves • ginger • little fresh mint, as needed • little fresh cilantro, as needed • whole coriander seeds • cumin seeds • turmeric • asafoetida • white sesame seeds

potatoes • cumin seeds • cilantro leaves (about 200 grams) • green chili • Salt to taste

eggplant (about 500 grams) • tomatoes • onions • garlic cloves • cumin seeds • mustard seeds • turmeric powder • garam masala • ground red chili powder • dried mango powder (amchur) • Salt to taste • Finely chopped cilantro

For the dal • chana dal (split chickpeas) • turmeric powder • ground coriander • Salt, to taste • sugar • large piece cinnamon stick • For the tempering (tadka) • onion, finely chopped • tomatoes, finely chopped • green chilies, finely chopped • little cilantro, finely chopped •

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

toor dal (split pigeon peas) (about 200 grams) • Water • Salt to taste • red chili powder • turmeric powder • coriander powder • garam masala • sambar masala • tamarind chutney • cumin seeds • asafoetida (hing) • dried red chilies •

bitter melon • onion, sliced • garlic, finely chopped • green chilies, finely chopped • plain yogurt (120 ml) • soaked chana dal (split chickpeas) (about 100 grams) • small raw mango, finely chopped • mustard oil (as needed) (120 ml) • panch phoron (Bengali five-spice) • turmeric powder • red chili powder • coriander-cumin powder •

small eggplants (500 grams) • onions • tomatoes • garlic • cumin seeds • ground coriander • turmeric • red chili powder • black mustard seeds • fenugreek seeds • asafoetida (hing) • mustard oil •

eggplant, sliced into rounds (about 500 grams) • garlic paste • tomato puree (about 120 ml) • ginger paste • plain yogurt, whisked (about 240 ml) • Salt, to taste • red chili powder • turmeric powder • ground coriander • garam masala • fried onions (about 60 grams) • fried garlic •

eggplant (long and thin variety) (about 500 grams) • tomatoes, pureed • mustard powder • coriander powder • each turmeric, red chili powder, black pepper, and cumin powder • asafoetida (hing) and garam masala powder • mustard oil (about 120 ml) • panch phoron (Bengali five-spice mix) and 2 dried red chilies • Salt to taste

black chickpeas (about 40 grams) • potatoes • large onion • -inch piece ginger • garlic cloves • large tomato • turmeric powder • coriander powder • red chili powder • cumin seeds • black cardamom pod • -inch piece cinnamon stick •

plain yogurt (about 480 ml) • heavy cream (about 15 ml) • onions, finely chopped • coarsely ground ginger-garlic paste • green chilies, finely chopped • cumin seeds • asafoetida powder • red chili powder • turmeric powder • Salt to taste • ground cumin • ghee or oil (about 15 ml) •

medium bottle gourd (about 1 lb or 500 grams) • plain yogurt (about 480 ml) • Salt to taste • black salt • roasted cumin powder • black pepper powder • dried mint powder • water (240 ml) • sugar (optional) • ghee (clarified butter) • whole cumin seeds • Kashmiri red chili powder

cooked chana dal (about 30 grams) • large onions

yogurt • Salt to taste • cumin seeds • red chili powder • roasted cumin powder • black pepper powder • Cilantro • whole dried red chilies • asafoetida • cucumber, grated • oil • mustard seeds

potatoes • onion, finely chopped • Cilantro, • spiced boondi (fried chickpea flour puffs) (about 30 grams) • sev (crispy chickpea flour noodles) (about 50 grams) • Juice of 1 lemon • chaat masala • black salt • ground black pepper • red chili powder • amchur (dried mango) powder • roasted cumin powder •

For the puris: • whole wheat flour (about 60 grams) • semolina (about 20 grams) • oil • baking soda • Salt, to taste • For the pani (spiced water): • cilantro (about 30 grams) • mint leaves • green chilies • lemons • Salt and black salt, to taste •

chickpea flour (besan) (about 120 grams) • Salt to taste • red chili powder • cumin seeds • small onion, finely chopped • baking soda • oil (about 480 ml) for frying • cold water (about 3 cups or 720 ml) • cilantro (about 16 grams) • green chilies • cumin powder • Salt to taste •

boiled, peeled, and cubed potatoes • Salt to taste • black pepper powder • roasted cumin powder • red chili powder • chaat masala • Black salt to taste • onion, finely chopped • cilantro, finely chopped • green chilies, finely chopped • tomato, finely chopped • fine sev (crispy chickpea noodles) •

puris (store-bought or homemade) • potatoes (about 1 kg) • black chickpeas (kala chana) • Salt, rock salt, and red chili powder to taste • cumin powder • dried mango powder (amchur) • Cilantro leaves as needed • cilantro leaves • tamarind water • water (about 480 ml) • Salt and rock salt to taste • red chili powder •

makhana (foxnuts) (about 25 grams) • finely chopped cucumber (about 35 grams) • tomato, finely chopped (about 1/2 cup or 75 grams) • large boiled potato, finely chopped (about 3/4 cup or 120 grams) • onion, finely chopped (about 1/2 cup or 60 grams) • green chilies, finely chopped • finely chopped cilantro • fine sev (for garnish) • spiced roasted peanuts • spicy Indian snack mix (namkeen) (about 20 grams) • mustard oil • lemon juice •

all-purpose flour (about 1 1/2 cups or 180 grams) • whole wheat flour (about 3/4 cup or 90 grams) • sugar • salt • oil • Water • Ghee • Black salt • Chaat masala • Spiced yogurt for serving

whole wheat flour (about 250 grams) • cornmeal (about 20 grams) • salt • or a pinch of sugar • warm water or as needed (about 240 ml) • bottle gourd (lauki; about 500 grams) • spiced roasted chickpea flour (besan; about 20 grams) • fennel seeds • mustard seeds • dried fenugreek leaves (kasuri methi) • oil (about 7 ml) • oil for cooking the parathas (about 120 ml)

bread • spiced potatoes • cheese slices • clarified butter (ghee) • homemade butter

buttermilk or yogurt • spiced boondi • roasted cumin • mint powder • Salt to taste • black salt • red chili powder • Finely chopped cilantro