Split lentils

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 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 •

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 •

masoor dal (red lentils) (about 100 grams) • (I used masoor dal, but you can also use toor dal (split pigeon peas) or moong dal (split mung beans) if you prefer)* • onion • tomato • pumpkin (about 50 grams) • garlic cloves • whole black peppercorns • Salt, to taste • butter • oil • turmeric • fresh cilantro •

split yellow moong dal (about 100 grams) • split red lentils (masoor dal) (about 100 grams) • finely chopped carrot • onion, finely chopped • Salt to taste • black pepper • water (about 710 ml) • ghee (clarified butter) • Cilantro as needed, for garnish

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

moong masoor dal (split yellow and red lentils) (about 200 grams) • tomato • turmeric • Salt to taste • whole cumin seeds • dried red chilies • oil

split yellow moong dal or red lentils (about 200 grams) • basmati rice (about 200 grams) • tomato, chopped • onion, thinly sliced • garlic cloves, crushed • bay leaves • -inch piece cinnamon stick • green cardamom pod • turmeric powder • red chili powder • fennel-coriander powder • green chilies, sliced lengthwise •

split red lentils, washed (about 100 grams) • tomatoes, finely chopped • onions, finely chopped • garlic, finely chopped • ginger-green chili paste • dried fenugreek leaves (kasuri methi) • cumin seeds • coriander powder • turmeric powder • garam masala • asafoetida (hing) • Kashmiri red chili powder •

mixed lentils (such as split moong dal with skin and split pigeon peas/toor dal) (about 400 grams) • rice (about 200 grams) • onion • garlic cloves • potato • small green bell pepper • carrot • green peas (about 150-300 grams) • small eggplant • ghee (about 30 grams) • red chili powder • turmeric powder •

split red lentils and split mung beans (about 100 grams) • tomato • dried red chilies • garlic • turmeric • cumin seeds and mustard seeds • Salt to taste • Cilantro • whole wheat flour (about 260 grams) • chickpea flour (about 60 grams) • Salt to taste • ghee (clarified butter) •

whole black lentils (sabut urad) (about 200 grams) • kidney beans (rajma) (about 50 grams) • split chickpeas (chana dal) (about 50 grams) • onions • tomatoes • whipped heavy cream • garlic • Whole spices: cloves, bay leaf, black peppercorns • butter • cumin seeds • Salt to taste • Red chili powder to taste •

split black gram (urad dal) (about 200 grams) • red lentils (masoor dal) (about 50 grams) • sugar (about 200 grams) • oil (for frying) (about 240 ml) • drops of orange food coloring, as needed

moong dal (split yellow lentils) (about 100 grams) • toor dal (split pigeon peas) (about 50 grams) • plain yogurt (about 240 ml) • shredded cabbage (about 70 grams) • green peas (about 35 grams) • chopped carrots (about 35 grams) • small tomato, finely chopped • small potato, finely chopped • spinach • Salt to taste • red chili powder • turmeric 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)

fresh coconut • split lentils (such as chana dal or urad dal) • green chilies • Salt to taste • For tempering: • oil • split mung beans (moong dal) • mustard seeds • cumin seeds • dried red chili • curry leaves

masoor dal (red lentils) (about 100 grams) • urad dal (split black gram) (about 100 grams) • Chopped green chilies, • turmeric powder • cloves • Salt, to taste • mustard oil • medium onion, thinly sliced • whole dried red chilies, chopped • Water,

rice (about 200 grams) • split mung beans with skin (about 200 grams), or any lentils of your choice • turmeric • Salt to taste • onion • tomato • green chilies • -inch piece of ginger • garlic cloves • asafoetida and cumin seeds • garam masala • Ghee or vegetable oil •

rice (about 200 grams) • lentils (about 100 grams) • To taste, split pigeon peas (toor dal), split mung beans (moong dal) • bell pepper • cauliflower • tomato • onions • garlic cloves • green chilies • cumin seeds • turmeric powder • Salt to taste •

rice (about 200 grams) • lentils (about 100 grams) • split chickpeas (chana dal) (about 50 grams) • split mung beans (moong dal) (about 50 grams) • split pigeon peas (toor dal) (about 50 grams) • green peas (about 75 grams) • tomatoes • turmeric powder • chili powder • Salt to taste • Oil

rice (about 100 grams) • split red lentils (masoor dal, about 25 grams) • split yellow moong dal (about 15 grams) • coriander powder • cumin powder • garam masala • turmeric powder • Salt to taste • Mustard oil • onions • tomato • soy nuggets (about 25 grams) •

small bowl rice (about 1/2 cup or 100 grams) • moong dal (split yellow lentils) (about 15 grams) • urad dal (split black gram) (about 15 grams) • toor dal (split pigeon peas) (about 15 grams) • chana dal (split chickpeas) (about 15 grams) • turmeric • asafoetida • cumin seeds • bay leaf • mixed vegetable masala • onion • tomato •

rice (about 200 grams) • lentils (about 100 grams) • To taste: split pigeon peas (toor dal), mung beans (moong dal) • bell pepper • cauliflower • tomato • onions • garlic cloves • green chilies • cumin seeds • turmeric powder • Salt to taste •

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 •

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 •

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 •

coconut oil • fenugreek seeds • whole coriander seeds • cumin seeds • split urad dal (black gram lentils) • split chana dal (Bengal gram lentils) • Curry leaves, • dried red chilies • asafoetida (hing) • oil • fenugreek seeds • mustard seeds •

pearl millet flour (bajra) (about 480 grams) • whole wheat flour (about 120 grams) • carom seeds (ajwain) • fennel seeds • (or enough to bind the dough) ghee (clarified butter) • Salt, to taste • Ghee, as needed, for dipping the bati • For the mixed dal: • split black gram with skin (urad dal) (about 50 grams) • split chickpeas (chana dal) (about 50 grams) • split mung beans (moong dal) (about 50 grams) • split pigeon peas (toor dal) (about 50 grams) •

urad dal (split black gram) (about 200 grams) • moong dal (split yellow lentils) (about 100 grams) • green chili and ginger paste • raisins • plain yogurt (about 240 ml) • salt, 1 teaspoon sugar • For garnish: green chutney, tamarind chutney, pomegranate seeds, boondi • Chaat masala, cumin powder, red chili powder

split urad dal (black gram) • split masoor dal (red lentils)