Temper

chickpea flour (about 200 grams), plain yogurt (about 500 grams), Oil, as needed, for frying, coriander powder, turmeric powder, Salt, to taste, Kashmiri red chili powder, asafoetida (hing), carom seeds (ajwain), medium onions, chopped, whole dried red chilies, curry leaves

split chickpeas (chana dal) (about 50 grams), water (about 240 ml), turmeric, Salt to taste, red chili powder, ginger-garlic paste, green chili, finely chopped, large onion, finely chopped, large tomato, finely chopped, asafoetida (hing), finely chopped cilantro, cumin seeds

dried yellow peas, soaked (about 800 grams), dried mung beans, soaked (about 200 grams), onions, finely chopped, green chilies, finely chopped, garlic cloves, finely chopped, small piece ginger, grated, large tomato, chopped, coriander powder, cumin seeds, red chili powder, garam masala powder, turmeric powder

pearl millet flour (bajra) (about 480 grams), whole wheat flour (about 120 grams), carom seeds (ajwain), fennel seeds, (or enough to bind the dough) ghee (clarified butter), Salt, to taste, Ghee, as needed, for dipping the bati, For the mixed dal:, split black gram with skin (urad dal) (about 50 grams), split chickpeas (chana dal) (about 50 grams), split mung beans (moong dal) (about 50 grams), split pigeon peas (toor dal) (about 50 grams)

ivy gourd (tindora), large potato, large onion, large tomato, garlic cloves, coriander seeds, cumin seeds, dried red chilies, dried shredded coconut, fenugreek seeds, coriander-cumin powder, red chili powder

sour yogurt (about 480 ml), asafoetida (hing), flour (besan), as needed, cumin seeds, fenugreek seeds, mustard seeds, curry leaves, Salt, to taste, red chili powder, Kashmiri red chili powder, turmeric powder, Water,

semolina (rava) (about 160 grams), plain yogurt (about 60 grams), whole wheat flour (about 25 grams), green chilies, fresh ginger, curry leaves, chili flakes, salt, oil, black mustard seeds, white sesame seeds, asafoetida (hing)

sprouted beans (mixed sprouts), large onions, ginger-garlic paste, onion-garlic masala (or use a spicy Indian curry masala blend), garam masala, grated dried coconut, garlic cloves, cilantro, prepared poha (flattened rice), curry, Kashmiri red chili powder, oil

chickpea flour (besan) for kadhi and fritters (about 150 grams), each turmeric, coriander, cumin, red chili powder, and garam masala, (about 1 cup) sour yogurt (about 240 grams), Salt to taste, Mustard oil as needed for frying, cumin seeds, plus another 1/2 teaspoon for tempering, dried red chilies and mustard seeds for tempering, asafoetida (hing) for fritters, kadhi, and tempering, curry leaves, finely chopped green chilies, little fresh cilantro (cilantro leaves), rice (about 400 grams)

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

bathua leaves (about 30 grams), split pigeon peas (toor dal) (about 50 grams), split yellow pigeon peas (toor dal) (about 50 grams), red chili powder, coriander powder, turmeric powder, ghee, garlic cloves, onions, chopped, tomato, chopped, Salt to taste

mustard greens (500 grams), spinach (250 grams), chenopodium leaves (bathua) (125 grams), fenugreek leaves (methi) (100 grams), finely chopped onion, garlic cloves, finely chopped, -inch piece ginger, finely chopped, Green chili, as desired, Salt, to taste, cornmeal (makki ka atta), unsalted butter, ghee (clarified butter)

whole wheat flour (about 500 grams), semolina (about 100 grams), baking soda (optional, as the semolina and fat make it flaky on their own), oil or ghee for shortening, red chili powder, carom seeds (ajwain), asafoetida (hing), salt, For the stuffing ---, barley sattu flour (about 100 grams), roasted chickpea sattu flour (about 100 grams), green chilies

For the paste, onions, roughly sliced, cilantro, green chili, whole garlic bulb, peeled, whole black peppercorns, whole cloves, lemons, For tempering, large onions, whole cloves, bay leaves

buttermilk (about 500 grams), chickpea flour (besan), small onions, finely chopped, green chilies, finely chopped, Salt, to taste, turmeric powder, cumin seeds and 1/2 teaspoon black mustard seeds, asafoetida (hing), curry leaves, 1 dried red chili, little fresh cilantro, chopped, oil and 2 tablespoons ghee (clarified butter), For the rice: