For phulka : In a mixing bowl, combine whole wheat flour and salt.
Gradually add water while kneading to form a soft, pliable dough.
Cover with a damp cloth and let it rest for 20-30 minutes. Then knead again for couple of minutes.

Divide the dough into equal-sized small balls.
Dust a ball lightly with dry flour and roll it out into a thin circle (~6 inches diameter) using a rolling pin.

Heat a tawa/skillet on medium-high heat.
Place the rolled roti on the hot skillet.
When small bubbles appear, flip it over after about 10-15 seconds.
Let the second side cook for another 20-30 seconds until light brown spots appear.

Remove from flame and apply ghee generously.
Serve hot with meals. In case, you prepared in advance, place the phulka in a casserole or insulated container to keep warm.

For Masala Moong : Soak the moong in hot water for about 1 hour. Then pressure cook it for 2-3 whistles.

For Gujarati dal: Wash the toor dal and soak it for a while. Then add chopped tomato and pressure cook it.

Wash the kokum and peanuts separately and soak them in water. Prepare the green chili, ginger, and curry leaves by washing and keeping them ready.
Once the dal is cooked, blend it smooth and discard the tomato skin.
Add all dry spices, salt, green chili, ginger, kokum, and peanuts to the dal. Add water as needed and bring it to a boil.

Prepare the tempering with oil, ghee, mustard seeds, fenugreek seeds, cloves, cinnamon, hing, and red chili powder. Add the tempering to the boiling dal.

For rava sheera: Heat the ghee in a pan and roast the semolina on medium heat until it turns golden and aromatic.

Gradually add the milk while continuously stirring to avoid lumps.
Once everything is well mixed, add the sugar and continue stirring.

Keep cooking and stirring until the ghee starts to separate and the halwa leaves the sides of the pan.

Add the sliced almonds, pistachios, and cardamom powder. Mix well and turn off the heat.
Serve hot.

Add curd and ice cubes to the dal and grind it to a smooth paste. Cover and keep it in a warm place for 8-10 hours to ferment.

For vati dal khaman: Wash the chana dal thoroughly and soak it for 7-8 hours.
Once soaked, drain the water from the dal.

For Tempering:
Heat oil in a pan. Add mustard seeds and let them crackle.
Add asafoetida and immediately switch off the flame.

Add the khaman pieces to the tempering and gently toss them to coat evenly.
Garnish with chopped coriander and grated coconut. Serve with chutney of your choice.

Add fruit salt and sprinkle 1 tablespoon of water over it to activate, then mix gently.
Pour the batter into the greased mold and level it with a spoon.

Place the mold in the steamer, cover, and steam for 20-25 minutes. Check with a toothpick or skewer; if it comes out clean, it's done.
Remove from the steamer and let it cool for 20-25 minutes before cutting into pieces.

Https://cookpad.com/in/aur/15692138 Boiled Salad