Split mustard

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 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

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 •

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

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

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 •

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 •

semolina (sooji) (about 160 grams) • green peas (about 75 grams) • onions, chopped • green chilies • curry leaves • split urad dal • split chana dal • peanuts • Salt, to taste • mustard seeds • chopped cilantro • oil

split pigeon peas (toor dal) • Salt to taste • dried red chilies • turmeric powder • clarified butter (ghee) • rice • plain yogurt (for buttermilk) • black salt • roasted cumin powder • bitter melon (karela) (about 250 grams) • salt • turmeric powder •

basmati rice (about 200 grams) • grated raw mango (about 60 grams) • oil • dried red chilies • green chilies, sliced lengthwise • curry leaves • peanuts • urad dal (split black gram) • chana dal (split chickpeas) • mustard seeds • turmeric powder • salt, or to taste •

vermicelli noodles (about 200 grams) • medium onions, finely chopped • tomato, finely chopped • carrot, finely chopped • split chickpeas (chana dal) • green chilies, finely chopped • garlic cloves, finely chopped • cumin seeds • mustard seeds • fennel seeds • curry leaves • mixed masala seasoning (or use your favorite all-purpose spice blend) •

rice (about 200 grams) • split black gram (urad dal) (about 100 grams) • split chickpeas (chana dal) (about 50 grams) • fenugreek seeds • boiled potatoes (about 500 grams) • mustard seeds • split chickpeas (chana dal) • onions, thinly sliced • curry leaves • Salt to taste • green chilies, finely chopped • turmeric powder •

split urad dal (about 100 grams) • split moong dal (about 100 grams) • green chilies • ginger • Salt, to taste • Oil, • Rasam • small bowl toor dal (about 1/2 cup or 100 grams) • mustard seeds • garlic cloves • onions • tomatoes •

kair (about 1 kg) • green mango (raw) (about 500 grams) • fenugreek seeds (about 100 grams) • nigella seeds (about 18 grams) • split mustard seeds (about 18 grams) • red chili powder (about 32 grams) • turmeric powder (about 16 grams) • asafoetida powder (about 6 grams) • Salt to taste • mustard oil (about 1 kg)

(about 3/4 cup or 150 grams) split pigeon peas (arhar/toor dal) • ambadi greens (sour greens, also called gongura; about 2 cups chopped or 100 grams) • large onion • green chilies • dried red chilies • garlic cloves • cumin seeds • mustard seeds • curry leaves • turmeric powder • asafoetida (hing) • oil •

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

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) •

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 •

For the poori masala: • whole coriander seeds • cumin seeds • fennel seeds • black peppercorns • For the poori dough: • whole wheat flour (about 120 grams) • fine semolina (about 80 grams) • oil • urad dal (split black gram), soaked for 4 hours (about 50 grams) • green chilies + 1/2 inch ginger • turmeric •

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

fresh coconut, chopped (about 80 grams) • roasted peanuts (about 20 grams) • green chilies • curry leaves • Salt to taste • oil • mustard seeds • asafoetida • whole dried red chilies • split urad dal (about 2 grams)

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

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 •

Ingredients for Vada • split urad dal (about 250 grams) • Vegetable oil, for frying • Ingredients for Sambar • split toor dal (about 150 grams) • small bottle gourd, finely chopped • onions, roughly chopped • tomatoes • curry leaves • mustard seeds • sambar masala • Salt, to taste •

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

plain yogurt (about 480 grams) • oats (about 40 grams) • Salt, to taste • finely chopped cucumber • grated carrot • finely chopped onion • finely chopped ginger • finely chopped cilantro • finely chopped mint • finely chopped green chili • oil • peanuts •