Split

split pigeon peas (tuvar dal) (about 300 grams) • finely chopped green onions • finely chopped tomatoes • ginger-garlic paste • garam masala • Kashmiri red chili powder • hot red chili powder • coriander powder • Juice of 1 lemon • sugar • chopped cilantro • Oil •

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 •

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 •

split black gram (urad dal) • split chickpea lentils (chana dal) • onion, finely chopped • small piece of ginger, finely chopped • garlic, finely chopped • tomatoes, pureed • Salt to taste • turmeric powder • red chili powder • garam masala • butter

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

split urad dal (about 200 grams) • Finely chopped ginger, • green chilies, finely chopped • Salt, to taste • Finely chopped cilantro, • Oil, • split urad dal • green chili-ginger paste • tomatoes, finely chopped • rasam masala • Kashmiri red chili powder • tamarind pulp •

split urad dal (about 200 grams) • rice (about 50 grams) • clean milk pouch or any squeeze bottle • sugar (about 600 grams) • water (about 350 ml) • orange food coloring • rose essence • lemon • ghee (about 250 grams) for frying • poha (flattened rice, about 160 grams) • large onions • tomato •

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) •

whole coriander seeds (about 30 grams) • split chickpeas (chana dal) (about 20 grams) • split pigeon peas (toor dal) (about 45 grams) • whole cumin seeds (about 12 grams) • whole black peppercorns (about 14 grams) • mustard seeds (about 8 grams) • fenugreek seeds (about 8 grams) • asafoetida (hing) • fresh curry leaves • dried red chilies • turmeric powder • Kashmiri red chili 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)

vermicelli (about 100 grams) • oil • cumin seeds • mustard seeds • curry leaves • chana dal (split chickpeas) • urad dal (split black gram) • finely chopped cilantro • onion, sliced lengthwise • green peas • corn kernels • finely chopped carrot •

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

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 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 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 •

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

bathua (chenopodium greens) • ghee • whole wheat flour (about 600 grams) • split mung beans, soaked for 3 hours (about 100 grams) • green chilies • garlic cloves • piece ginger • fresh cilantro (about 10 grams) • turmeric powder • red chili powder • coriander powder • roasted cumin powder •

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 pigeon peas (toor dal) (about 100 grams) • tomatoes • florets cauliflower • little cabbage • green bell peppers • green peas • potatoes • onions • green chilies • ginger • garlic • little tamarind •

rice (about 3/4 cup or 150 grams) • split urad dal (about 1/3 cup or 65 grams) • fenugreek seeds • asafoetida (hing) • mustard seeds • curry leaves • boiled potatoes • onion, chopped • green chilies • tomato, chopped • turmeric powder • red chili powder •

For the puri**** • whole wheat flour + 1 cup semolina (sooji) • salt • carom seeds (ajwain) • dried fenugreek leaves (kasuri methi) • oil • For the stuffing**** • split urad dal • fennel seeds + whole coriander seeds + 1 teaspoon cumin seeds, coarsely crushed • oil • turmeric • asafoetida (hing) •

whole black lentils (urad dal) (about 100 grams) • kidney beans (about 25 grams) • split chickpeas (chana dal) (about 15 grams) • Kashmiri red chili powder • salt • butter + 1 teaspoon oil • heavy cream • finely chopped garlic • ginger-garlic paste • salt • garam masala • hot red chili powder •

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

semolina (suji) (about 160 grams) • water (about 710 ml) • finely chopped green chilies • finely chopped onion • finely chopped tomato • curry leaves • split urad dal • mustard seeds • fennel seeds • cashews, broken into pieces • peanuts • salt

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 •

rice (about 200 grams) • split pigeon peas (toor dal) (about 50 grams) • mixed lentils (about 20 grams) • plain yogurt (about 120 grams) • ginger paste • grated bottle gourd (lauki) (about 120 grams) • grated carrot (about 30 grams) • grated onion (about 60 grams) • green chilies, finely chopped • finely chopped cilantro • turmeric • black mustard seeds •

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

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 •

whole coriander seeds (about 30 grams) • split pigeon peas (toor dal) (about 20 grams) • split chickpeas (chana dal) (about 10 grams) • dried red chilies • black peppercorns (about 7 grams) • fenugreek seeds • cumin seeds (about 18 grams) • fresh curry leaves • asafoetida (hing) • turmeric powder • salt

rice (about 200 grams) • split urad dal (about 100 grams) • baking soda • Salt, to taste • split pigeon peas (toor dal) (about 100 grams) • As needed, asafoetida (hing) • turmeric powder • coriander powder • dried mango powder (amchur) • red chili powder • garlic, chopped • mustard seeds •