Split wheat

For the puri**** • whole wheat flour + 1 cup semolina (sooji) • salt • carom seeds (ajwain) • dried fenugreek leaves (kasuri methi) • oil • For the stuffing**** • split urad dal • fennel seeds + whole coriander seeds + 1 teaspoon cumin seeds, coarsely crushed • oil • turmeric • asafoetida (hing) •

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 •

split moong dal with skin (about 250 grams) • whole wheat flour (about 500 grams) • chickpea flour (about 150 grams) • water • salt • red chili powder • asafoetida (hing) • oil (to add to the dough) • Oil or ghee, as needed, for cooking the parathas

split urad dal (soaked for 3 to 4 hours) (about 50 grams) • green chilies • -inch piece of ginger • whole wheat flour (about 120 grams) • semolina (sooji) (about 40 grams) • asafoetida (hing) • dried fenugreek leaves (kasuri methi) • coriander powder • red chili powder • oil • turmeric • fennel seeds •

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) •

whole wheat flour (about 250-375 grams) • Salt, to taste • ghee or oil • red chili powder • Dried fenugreek leaves (kasuri methi), to taste • For the dal: 1/4 cup split pigeon peas (toor dal) • split chickpeas (chana dal) • split black gram (urad dal) • turmeric powder • red chili powder • coriander powder • garam masala •

whole wheat flour (about 500 grams) • semolina (about 100 grams) • baking soda (optional, as the semolina and fat make it flaky on their own) • oil or ghee for shortening • red chili powder • carom seeds (ajwain) • asafoetida (hing) • salt • For the stuffing --- • barley sattu flour (about 100 grams) • roasted chickpea sattu flour (about 100 grams) • green chilies •

For the Bati: • large bowl whole wheat flour (about 2 1/2 cups or 300 grams) • semolina (about 1/2 cup or 80 grams) • carom seeds (ajwain) • Salt to taste • baking soda • oil (for shortening) • Warm water • For the Dal: • split pigeon peas (toor dal) (about 3/4 cup or 150 grams) • turmeric powder • ginger-chili paste •

split mung beans (moong dal) (about 200 grams) • whole wheat flour (about 250 grams) • onion • large tomato • green chilies • cumin seeds • curry leaves • garlic • asafoetida (hing) • red chili powder • garam masala • cumin powder •

split pigeon peas (toor dal) (about 200 grams) • asafoetida (hing) • tamarind pulp • sugar • peanuts (about 70 grams) • red chili powder • turmeric powder • ground coriander • tomato, finely chopped • green chili • ghee • oil •

bathua (chenopodium greens) • ghee • whole wheat flour (about 600 grams) • split mung beans, soaked for 3 hours (about 100 grams) • green chilies • garlic cloves • piece ginger • fresh cilantro (about 10 grams) • turmeric powder • red chili powder • coriander powder • roasted cumin powder •

For the Dal • small bowl split pigeon peas (toor dal) • turmeric • Salt to taste • For frying the dal • onion, finely chopped • tomato, finely chopped • green chili, finely chopped • cumin seeds • asafoetida (hing) • ghee (clarified butter) • For the Baati •

paneer, cut into pieces (about 200 grams) • green peas • medium onion, chopped • medium tomatoes, chopped • -inch piece ginger • green chilies • garlic cloves • -inch cinnamon stick • bay leaves • coriander powder • garam masala • or to taste salt •

whole wheat flour • split mung beans • green chilies • garlic • asafoetida • carom seeds • cumin seeds • Salt to taste • Oil

tuvar dal (split pigeon peas) • sugar, or as needed • green cardamom pods • charoli nuts • Ghee, • large bowls whole wheat flour (about 3 1/3 cups or 400 grams) • ghee • salt

urad dal (split black gram) (about 200 grams) • whole wheat flour (about 260 grams) • semolina (sooji) (about 80 grams) • cumin seeds • nigella seeds (kalonji) • carom seeds (ajwain) • green chilies • -inch piece ginger • Salt to taste • Oil • Water

split urad dal, skinless, soaked for 3 hours (about 250 grams) • whole wheat flour (about 375 grams) • garlic • whole green chilies • onion, finely chopped • ginger • cumin seeds • whole black peppercorns • coriander powder • red chili powder • turmeric powder • Salt to taste •

split urad dal (about 200 grams) • split chana dal (about 50 grams) • split moong dal (about 50 grams) • oil (30 ml) • garlic cloves • medium red tomatoes • green chilies • whole cloves • whole black peppercorns • red chili powder • coriander 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 wheat flour (about 1 cup or 120 grams) • all-purpose flour (about 1/2 cup or 60 grams) • carom seeds (ajwain) • oil for shortening (about 1/4 cup or 60 ml) • salt • Water • Oil as needed for frying • split and husked urad dal (about 1 cup or 200 grams) • ginger-garlic paste • finely chopped green chilies • finely chopped cilantro • fennel seeds •

(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) •

mutton (about 2 kg) • split yellow moong dal (about 50 grams) • split pigeon peas (toor dal) (about 50 grams) • split urad dal (about 50 grams) • split chickpeas (chana dal) (about 100 grams) • cracked wheat (daliya) (about 500 grams) • red chili powder • turmeric powder • Garam masala powder, • Ginger-garlic paste, • plain yogurt (about 1 liter) • Salt, to taste •

whole wheat (about 20 grams) • kidney beans (about 15 grams) • urad dal (split black gram) (about 4 grams) • moong dal (split mung beans) (about 4 grams) • masoor dal (red lentils) (about 4 grams) • chana dal (split chickpeas) (about 8 grams) • rice (about 7 grams) • black chickpeas (about 5 grams) • white chickpeas (about 5 grams) • toor dal (split pigeon peas) (about 4 grams) • mutton (about 600 grams) • asafoetida (hing) •

split pigeon peas (toor dal) (about 50 grams) • split yellow mung beans (moong dal) (about 50 grams) • split red lentils (masoor dal) (about 50 grams) • split black gram (urad dal) (about 50 grams) • split chickpeas (chana dal) (about 50 grams) • rice (about 50 grams) • cracked wheat (daliya) (about 100 grams) • turmeric powder • garam masala • Salt to taste • mutton (about 500 grams) • large onions, finely ground •

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

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

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 •

To boil the dal: • split chana dal (about 200 grams) • turmeric powder (optional) • salt • water (about 700 ml) • For sweet puran filling: • ghee • sugar, or to taste (about 100 grams) • salt (optional) • cardamom powder • grated nutmeg • shredded coconut •

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

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