Red lentils

masoor dal (red lentils) (about 100 grams), bottle gourd, peeled and chopped into small pieces (about 75 grams), onion, finely chopped, tomato, finely chopped, garlic, peeled and finely chopped, turmeric powder, asafoetida (hing) powder, cumin seeds, garam masala powder, red chili powder, ghee (clarified butter), Salt to taste

red lentils (about 200 grams), water (about 700 ml), fine bulgur (about 170 grams), cumin, plus salt and black pepper to taste, For the sauce:, olive oil (about 120 ml), large onion, finely chopped, heaping tablespoon red pepper paste, heaping tablespoon tomato paste, parsley, finely chopped, For serving:, Lemon wedges and lettuce

red lentils (about 200 grams), fine bulgur (about 45 grams), water (about 950 ml), onion, finely chopped, garlic, minced, olive oil (about 45 ml), tomato paste (about 30 grams), Salt, to taste, ground black pepper, crushed red pepper flakes (hot), ground cumin, dried mint

red lentils (about 200 grams), chopped onion, olive oil, large carrots, diced, medium potato, water (about 1.5 liters), tomato paste, dried mint, Salt, turmeric, black pepper, cumin

crushed red lentils (about 600 grams), short-grain rice (about 50 grams), onions, ground cumin, Salt, Oil, mixed spice blend, Water, little fresh parsley

small red lentils (about 400 grams; you can use large red lentils if needed), zucchini (about 500 grams), broccoli (about 500 grams), ground cumin, medium onions, garlic, dried mint, lemon juice (about 240 ml), all-purpose flour, water (120 ml) to dissolve the flour, Enough water to cover the ingredients, plus a little extra, Salt