Squab

split pigeon peas (tuvar dal) (about 300 grams) • finely chopped green onions • finely chopped tomatoes • ginger-garlic paste • garam masala • Kashmiri red chili powder • hot red chili powder • coriander powder • Juice of 1 lemon • sugar • chopped cilantro • Oil •

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 •

toor dal (split pigeon peas) (about 200 grams) • large green (unripe) mango • turmeric powder • coriander powder • red chili powder • whole cumin seeds • fenugreek seeds • asafoetida (hing) • Salt to taste • ghee (for tempering)

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 •

fresh split pigeon peas (tuvar dal) (about 200 grams) • tomatoes • tamarind pulp • onion • garlic cloves • ginger • green chilies • Cilantro, • split black gram (urad dal) (about 400 grams) • turmeric • Red chili powder, to taste • coriander powder •

(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 •

split pigeon peas (toor dal) (about 100 grams) • onion • tomato • green chili • garlic • coriander powder • red chili powder • ghee • Salt to taste • garam masala • chopped fresh cilantro

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

For the sambar: • split pigeon peas (toor dal) (about 200 grams) • fenugreek seeds • curry leaves • bottle gourd, diced (about 150 grams) • green peas (about 35 grams) • carrot, chopped • onion, chopped • potato • tamarind pulp • asafoetida (hing), as needed • sambar masala •

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 •

toor dal (split pigeon peas) (about 200 grams) • green chilies, finely chopped • turmeric powder • Salt to taste • whole dried red chilies • asafoetida (hing) • cumin seeds • red chili powder • ghee (clarified butter) for tempering

arhar dal (toor dal/split pigeon peas) (about 200 grams) • onion, finely chopped • tomato, finely chopped • green chili, finely chopped • -inch piece ginger, finely chopped • ghee (about 30 grams) • asafoetida (hing) • Salt, to taste • Turmeric powder, to taste • Coriander powder, to taste • Red chili powder, to taste • Garam masala, to taste •

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 •

toor dal (split pigeon peas) (about 200 grams) • Water • Salt to taste • red chili powder • turmeric powder • coriander powder • garam masala • sambar masala • tamarind chutney • cumin seeds • asafoetida (hing) • dried red chilies •

split pigeon peas (toor dal) • bottle gourd (lauki), chopped (about 75 grams) • yellow pumpkin, chopped (about 40 grams) • green beans, chopped • cluster beans, chopped • drumstick (moringa pod), cut into pieces • medium tomatoes, chopped • Tamarind, • jaggery • sambar masala (I used Madras sambar masala) • turmeric powder • Salt, to taste •

split pigeon peas (toor dal) (about 200 grams) • tamarind water (about 60 ml) • salt, or to taste • chopped tomatoes • roasted cumin seeds • green chili, finely chopped • black salt • Chopped cilantro, • green chutney (about 60 ml) • grated ginger • Juice of 1/4 lemon

toor dal (split pigeon peas), soaked for 15 minutes (about 50 grams) • oil + 1 teaspoon ghee • cumin seeds • asafoetida (hing) • bay leaf • clove • dried red chili • onion, finely chopped • tomato, finely chopped • green chili, finely chopped • ginger, finely chopped • garlic, finely chopped •

toor dal (split pigeon peas) • tomato • turmeric powder • oil • peanuts • For tempering: • oil • mustard seeds • green chilies • curry leaves • turmeric powder • asafoetida (hing) •

split pigeon peas (toor dal) • tomato • turmeric powder • peanuts • oil • mustard seeds • curry leaves • dried red chili • turmeric powder • red chili powder • coriander powder • small piece dried mango (amchur) •

toor dal (split pigeon peas) (about 100 grams) • black mustard seeds • cumin seeds • curry leaves • ginger paste • finely chopped tomato • lemon juice • asafoetida (hing) • turmeric powder • red chili powder • coriander powder • jaggery (or brown sugar) •

toor dal (split pigeon peas) (about 3/4 cup or 150 grams) • large green (unripe) mango • water (about 710 ml) • turmeric powder • Salt to taste • chopped fresh cilantro

split pigeon peas (arhar/toor dal) (about 200 grams) • fresh pigeon peas (about 150 grams) • basmati rice (about 400 grams) • ghee, for tempering • potato • onions • garlic cloves • curry leaves • mustard seeds • cumin seeds • green chilies • ginger-garlic paste •

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 •

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) •

rice (about 200 grams) • split pigeon peas (toor dal) (about 100 grams) • potato (optional) • tomato • onion • green chilies • garlic • -inch piece ginger • Salt to taste • turmeric powder • coriander powder • cumin seeds •

split pigeon peas (toor dal) (about 50 grams) • rice, soaked in 1 cup water for 15 minutes (about 75 grams) • carrot, chopped • potato, chopped • onion, chopped • green chili, ginger, and garlic, crushed • bay leaves, 2 cloves, 1 cinnamon stick, 8-10 black peppercorns • cumin seeds • turmeric powder • asafoetida (hing) • red chili powder • salt •

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 •

For Jeera Rice: • cooked rice (about 200 grams) • ghee • cumin seeds • bay leaf • whole cloves • green cardamom pods • small piece cinnamon stick • salt • chopped cilantro • For Dal Tadka: • split pigeon peas (toor dal) (about 200 grams) •

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 •