Salt to taste • yellow Moong Dal • Urad Dal • ginger slices • Salt to taste • Cumin seeds • baking soda • Chopped green chilies • asafoetida • Oil to fry
cooked rice - heaped • Ghee (see tip #2) • Urad Dal • Chana Dal • black mustard seeds • Hing/Asafoetida (Optional) • curry leaves • dried chillies - deseeded • turmeric powder • roasted peanuts or cashew nuts • salt or to taste • Lemon juice - freshly squeezed
chopped fresh coconut • roasted chana dal (Dalia) • Green chilies • Small piece of ginger • curry leaves • cilantro • Salt to taste • water • sugar • For tempering : oil, urad dal, mustard seeds, dry red chili
whole black lentils (urad dal sabut) (160-165 grams) • quarter cup of rajma (red kidney beans) Approximately 60-70 gram • kosher salt • water (28 oz) • ghee • butter divided, use salted butter if possible • white onion (115 grams), finely grated • ginger garlic paste • tomato puree • red chili powder • garam masala • salt to taste •
sweet corn kernels • mixed soaked pulses in water for 4 hours (1/4 bowl each of chickpeas, yellow pigeon peas, split & skinned green gram and urad dal) • green chillies • Few curry • ginger • cumin seeds • salt • eno powder • Oil for deep frying fritters
Idly rice • Raw rice • Urad dal • Methi seeds • sliced onion • tomato chopped • Mint & Coriander leaves • Little tamarind • red chili • urad dal • chana dal • cumin seeds •
urad dal • Salt as per taste • Oil to fry • curd • sugar • pomegranate seeds • Tamarind chuntney as required • Green corinder chuntney as required • Red chilli pow as required • Jira pow as required