Split chickpea

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 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 •

chana dal (split chickpeas) (about 100 grams) • plain yogurt (about 120 grams) • red chili powder • turmeric powder • ground coriander • Salt to taste • Cilantro leaves as needed

split chickpeas (chana dal) (about 200 grams) • jaggery (about 100 grams) • whole wheat flour (about 130 grams) • all-purpose flour (about 65 grams) • Oil • chickpea flour (besan) (about 50 grams) • semolina (sooji) (about 80 grams) • Salt to taste • cardamom pods, seeds ground • ghee

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

For the dal: • split chickpeas (chana dal) • dried red chili • bay leaf • oil, or as needed • turmeric powder • red chili powder • coriander powder • salt • For the dough: • (about 120 grams) all-purpose flour • oil •

split chickpeas (chana dal) (about 500 grams) • sugar (about 400 grams; use 2 1/2 cups or 500 grams for extra sweetness) • whole nutmeg • all-purpose flour (about 500 grams)

split chickpeas (chana dal) (about 100 grams) • jaggery (about 100 grams) • ground cardamom • ground nutmeg • Ghee, • all-purpose flour (about 190 grams) • ghee • salt • Water,

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

dried chickpeas (about 100 grams) • coconut flakes • oil • mustard seeds • cumin seeds • split urad dal • asafoetida • finely chopped green chili • curry leaves • Salt to taste • Water

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 •

chana dal (split chickpeas) • makhana (fox nuts) • ghee • onion • garlic cloves • tomato • green chilies • dried red chili • bay leaves • cumin seeds • turmeric powder • red chili powder •

all-purpose flour (about 250 grams) • ghee • split chickpeas (chana dal) (about 100 grams) • sugar or jaggery (about 2/3 cup)

For the outer dough • all-purpose flour (about 120 grams) • whole wheat flour (about 60 grams) • turmeric • Salt to taste • Oil • For the puran (filling) • split chickpeas (chana dal) (about 250 grams) • jaggery, or to taste (about 250 grams) • nutmeg • cardamom powder • turmeric powder

split chickpeas (chana dal) (about 50 grams) • water (about 240 ml) • turmeric • Salt to taste • red chili powder • ginger-garlic paste • green chili, finely chopped • large onion, finely chopped • large tomato, finely chopped • asafoetida (hing) • finely chopped cilantro • cumin seeds •

all-purpose flour (about 250 grams) • oil (for shortening) • salt • Warm water as needed to knead the dough • chana dal (split chickpeas) (about 200 grams) • garlic cloves • green chilies • onion • -inch piece of ginger • cumin seeds • mustard seeds • asafoetida •

chickpeas (soaked) • split Bengal gram (chana dal, soaked) • black cardamom pod • cinnamon stick • baking powder • tea bags • onion, chopped • ginger-garlic paste • green chilies • pomegranate seed powder (anardana powder) • chopped cilantro • red chili powder •

(For making Dal Puri) • split chickpeas (chana dal) (about 200 grams) • whole wheat flour (about 260 grams) • garlic • green chilies • -inch piece ginger • salt • turmeric powder • garam masala • red chili powder • Oil for frying • (For making potato curry) •

split chickpeas (chana dal) (about 200 grams) • onion • garlic cloves • cumin seeds • turmeric powder • chili powder • Oil, • Salt,

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

chana dal (about 50 grams) • split yellow moong dal (about 50 grams) • split red lentils (masoor dal) (about 50 grams) • tomatoes • carrots • ginger • garlic • ghee • turmeric powder • asafoetida (hing) • whole black peppercorns • cilantro stems •

onion greens (scallions or green onions) • chana dal (split chickpeas) (about 50 grams) • whole dried red chilies • garlic cloves • oil • tomatoes • turmeric powder • Salt to taste

rice flour (about 170 grams) • hot water (about 315 ml) • split chickpeas (chana dal) (about 200 grams) • split and skinned black gram (urad dal) (about 100 grams) • green chilies • -inch piece ginger • finely chopped cilantro • cumin seeds • garlic cloves • turmeric powder • Salt, to taste

dried coconut (about 40 grams) • split chickpeas (chana dal) (about 20 grams) • curry leaves • garlic cloves • green chilies • oil • mustard seeds • asafoetida (hing) • Salt to taste

boiled potatoes • soaked chana dal (split chickpeas) • oil • fenugreek seeds • asafoetida • tomato • turmeric powder, coriander powder • Green chili and ginger, crushed, to taste • Salt, to taste

peanuts (100 grams) • split chickpeas (chana dal) (50 grams) • fresh coconut (50 grams) • dried red chilies • mustard oil • garlic cloves • Juice of 1 lemon • black mustard seeds • Salt to taste

chana dal (about 200 grams) • fresh coconut • green chilies • Salt to taste • oil • split urad dal • cumin seeds • mustard seeds • asafoetida • curry leaves

rice (about 200 grams) • chana dal (split chickpeas) (about 100 grams) • onions, chopped • green chilies, chopped • cauliflower, chopped (about 25 grams) • fresh mint leaves, chopped (about 10 grams) • tomatoes, chopped • Salt to taste • red chili powder • turmeric powder • coriander powder • lemon juice •

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 •