Split dalia

dried coconut, chopped (about 40 grams) • peanuts (about 70 grams) • Green chili, cooked, to taste • -inch piece of ginger • Salt, to taste • roasted split chickpeas (dalia) (about 40 grams) • mustard seeds • asafoetida (hing) • dried red chilies

small bowl chopped coconut • small bowl roasted chickpeas (dalia) • green chilies • fresh cilantro leaves • curry leaves • mustard seeds • plain yogurt (fresh) • Water • Salt to taste • dried red chilies (broken into pieces) • mustard seeds • split urad dal or chana dal •

rice (about 200 grams) • split green moong dal with skin (about 200 grams) • cracked wheat (dalia) (about 50 grams) • onions • tomatoes • green bell pepper • carrot • green chilies • little cabbage, as needed • ghee (use 3 tablespoons for cooking, the rest for serving) • Spices as needed: salt, red chili powder, coriander powder, garam masala, asafoetida (hing), cumin seeds • water for every cup of grains

Purified puris, • For the ragda: • dried white peas, soaked (about 250 grams) • turmeric • baking soda • roasted cumin powder • black salt • Salt, to taste • For the green chutney: • cilantro • mint leaves • green chilies •

flattened rice (poha) (about 40 grams) • plain yogurt (about 120 grams) • chopped fruit of your choice • finely chopped cucumber • sugar, or to taste • roasted split chickpeas (dalia) • milk • ghee (clarified butter) • pomegranate seeds • grated ginger • green chili, chopped • cumin seeds •

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 •