Split almonds

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 •

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) •

basmati rice (about 200 grams) • split yellow moong dal (about 100 grams) • ghee • fresh coconut, finely chopped • -inch piece ginger, finely sliced into thin strips • green chilies, slit • whole black peppercorns • and 2 green cardamom pods • dried red chilies • asafoetida (hing) • cumin seeds and 1/2 teaspoon mustard seeds • cashews, 4 almonds, and raisins (optional) •

split and skinned urad dal (about 1 cup) • cornstarch (about 16 grams) • orange food coloring (optional) • sugar (about 2 cups or 400 grams) • water (about 1 1/2 cups or 360 ml) • Chopped pistachios, • Chopped almonds, • Oil, as needed, for frying • edible silver leaf (optional)

cow's milk (for making kheer) • basmati rice (about 400 grams) • sugar, or to taste (about 200 grams) • green cardamom pods • chopped cashews, almonds, pistachios, and raisins • whole wheat flour (about 1 kilogram, for dal puri) • split chickpeas (chana dal, about 1 kilogram) • carom seeds (ajwain) • asafoetida (hing) • turmeric powder • mustard oil • cumin seeds •