Washed

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

Vegetable oil, as needed, for deep frying • potatoes (about 500 grams; washed, peeled, and cut into small pieces) • onion, finely chopped • green chili, grated • cilantro, finely chopped • salt • red chili powder • chaat masala • Watermelon rind chutney, to taste • Tamarind chutney,

small taro leaves, washed and patted dry • medium onion, finely chopped • green chilies, finely chopped • chickpea flour (besan) (about 16 grams) • rice flour (about 12 grams) • semolina (sooji) (about 3 grams) • carom seeds (ajwain) • nigella seeds (kalonji) • red chili powder • asafoetida (hing) • turmeric powder • Salt to taste •

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 •

basmati rice (about 600 grams), washed well and soaked in water for 30 minutes • green peas (about 75 grams) • carrots, chopped (about 35 grams) • cauliflower florets (about 75 grams) • medium green chilies • bell pepper, chopped (about 35 grams) • cumin seeds • biryani masala • cilantro, chopped (about 15 grams) • mint leaves, chopped (about 15 grams) • plain yogurt (about 240 grams) • oil (about 30 ml) •

mustard greens, thoroughly washed and finely chopped (about 500 grams) • cornmeal (makki ka atta) (about 16 grams) • coarsely crushed ginger, garlic, and green chili (about 15 grams) • onions, finely chopped • tomatoes, finely chopped • red chili powder (about 16 grams) • ground coriander (about 16 grams) • Salt to taste • oil (about 60 ml) • cumin seeds • asafoetida (hing)

whole wheat flour (about 480 grams) • fenugreek leaves, washed and chopped (about 60 grams) • salt • oil • For the stuffing: • boiled potatoes • chopped cilantro (about 10 grams) • dried fenugreek leaves (kasuri methi) • red chili powder • dried mango powder (amchur) • chili flakes • Salt to taste •

mustard greens, washed and chopped (about 300 grams) • spinach, washed and chopped (about 120 grams) • bathua (chenopodium greens), washed and chopped (about 120 grams) • cornmeal (about 30 grams) • green chilies • onion • tomatoes • garlic cloves • -inch piece of ginger • turmeric powder • red chili powder • coriander powder •

whole wheat flour (about 250 grams) • fresh fenugreek leaves, washed and finely chopped • turmeric powder • ginger-garlic paste • green chili and cilantro paste • garam masala • Salt to taste • Oil as needed, for cooking the parathas

spinach, washed, boiled, and pureed (about 250 grams) • paneer, cut into small pieces (about 100 grams) • tomato, finely chopped • onion, finely chopped • green chilies • bay leaf • cardamom • cumin seeds • turmeric powder • coriander powder • Red chili powder and salt, to taste • butter •

fresh Rohu or Catla fish, cleaned and washed • turmeric • red chili powder • Salt to taste • mustard oil • mustard oil • bay leaves • cinnamon stick • green cardamom pods • cloves • cumin seeds • turmeric powder •

potatoes, peeled and chopped • cauliflower, washed and chopped • ginger, grated • onion, finely chopped • tomatoes, finely chopped • bell pepper • cumin seeds • turmeric powder • garam masala powder • red chili powder • Salt to taste • Cilantro •