poonam varshney

Toor Dal • Chana Dal • Moong Dal - • Moong Chilka Dal & Urad Dal - • Water - • Turmeric - • Tomato - (puree) • Onion - (finely chopped) • Ghee - • Garlic - cloves • Ginger - • Green Chili - •

medium peeled and diced Coconut • or any one roasted peanut • Curry Leaves • green chillies • Ginger • salt • cumin seeds • or lemon juice yogurt • Water • coriander leaves, finely chopped

poha • water • salt • sugar • coriander leaves • onion • water • curry leaves • water • peanuts • oil • mustard seeds •

Warm water - • Sugar - • Instant Yeast - • Maida - • Milk Powder - • salt • Butter - • Chopped Coriander - • Maida - for dusting Butter - for roasting • Chopped Coriander - for garnish

Tuvar Dal / Split Pigeon Pea - 1/3 cup Water - 1/2 cup • For the masala oil - 1 tbsp Fenugreek - 1/2 tsp • Cumin Seeds - 1 tbsp Rice - 1/2 tbsp coriander seeds - 1 tbsp • Rice - 1/2 tbsp coriander seeds - 1 tbsp Chana Dal - 1/2 tbsp • - 2 small Green Cardamom - 1 small Hing / Asafoetida - • garlic - 5-6 cloves optional Ginger - 1/2 inch optional • Coconut - 2 tbsp chopped Curry Leaves - 1 sprig • Whole Red Chili - 6-7 small Haldi / Turmeric - 1/2 tsp • Kashmiri Red Chili Powder - 1 tsp Onion - 1 large sliced • salt - 1/2 tsp Water - as required to make paste • For the sambar oil - • Green Chili - 2 small roughly chopped •