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Tomato - 2 Toor Dhal - 1/4 cup, pressure cooked for 3 whistles Tamarind juice - 1/2 cup Turmeric - 1/2 tsp Asafetida - a pinch Curry leaves Salt Ghee - 1 tbsp. Mustard - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves To Roast and Grind: Coriander seeds - 2 tbsp Channa Dhal - 1 1/2 tsp Peppercorn - 1/2 tsp Red Chilli - 2 Coconut - 1 tbsp. grated Fry the ingredients mentioned under "To Roast and Grind" in a little Ghee, add grated Coconut in the end and fry a little. Grind to

For cooking black peas ▢ 1 cup black peas ( kala vatana ) ▢ 2 cups water or as required ▢ ½ teaspoon salt or as required For making coconut masala ▢ 1 tablespoon oil ▢ ⅓ cup thinly sliced onions ▢ 5 to 6 garlic cloves – small to medium-sized, peeled and roughly chopped ▢ 1 inch ginger peeled and roughly chopped ▢ 1 cup fresh grated coconut or ½ cup fresh coconut + ¼ cup desiccated coconut ▢ 1 to 2 dry red chillies – the malvani masala i used does not have red chillies it, hen

2 tablespoons oil – can sub with ghee or butter ▢ ½ teaspoon cumin seeds ▢ ⅓ cup finely chopped onions or 1 medium-sized ▢ ½ teaspoon finely chopped ginger or ½ inch ▢ ½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized ▢ ½ to 1 teaspoon finely chopped green chilies or 1 to 2 green chillies ▢ ½ cup finely chopped tomatoes or 2 medium-sized ▢ ¼ or ⅓ teaspoon turmeric powder (ground turmeric) ▢ ½ teaspoon Red Chili Powder or cayenne pepper ▢ 1 pinch asafoetida (hi

For cooking chickpeas ▢ 1 cup (172 grams) black chickpeas (kala chana or desi chana or whole bengal gram or kadala) ▢ 2 cups water – for soaking black chickpeas ▢ 2.5 cups water – for pressure cooking For kerala garam masala ▢ ½ teaspoon fennel seeds ▢ 2 to 3 thin strands of mace ▢ 1 inch cinnamon ▢ 3 cloves ▢ 3 pinches grated nutmeg or ground nutmeg powder For coconut paste ▢ ½ cup fresh grated coconut – tightly packed ▢ ¼ to ⅓ cup water – for grinding or blending coconut Ot

For pressure cooking lentils ▢ ½ cup whole masoor dal (whole red lentils or brown lentils) ▢ 1 cup water – for pressure cooking For grinding ▢ 1 tablespoon white sesame seeds ▢ 3 tablespoons desiccated coconut Other ingredients ▢ 2 tablespoons peanut oil or sunflower oil ▢ 1 onion – medium-sized, finely chopped or ⅓ cup finely chopped onions ▢ 1 teaspoon Ginger Garlic Paste ▢ 1 tomato – medium to large, chopped or ½ cup chopped tomatoes ▢ 2 tablespoons coriander leaves – chop

For cooking sprouts ▢ 1 cup Mixed Sprouts (legumes) or Moong Bean Sprouts or moth bean sprouts (matki sprouts) ▢ 1.5 cups water – for cooking sprouts For the usal masala ▢ 1 tablespoon oil ▢ 1 tablespoon coriander seeds ▢ ½ tablespoon fennel seeds ▢ ¼ cup chopped onion – chopped ▢ 4 to 5 medium garlic cloves – chopped ▢ 1 inch ginger – chopped ▢ ½ cup desiccated coconut (unsweetened) or ½ cup fresh coconut SPONSORED BY ENCORE BOSTON HARBOR Sometimes The Best Adventure Is Clos

½ cup toor dal (tuvar dal, pigeon pea lentils) ▢ 2 tablespoons oil or ghee ▢ ½ teaspoon mustard seeds ▢ ½ teaspoon cumin seeds ▢ ⅓ to ½ cup or (1 medium-sized) onion – finely chopped ▢ 10 to 12 curry leaves ▢ 1 green chili – chopped ▢ 1 teaspoon Ginger Garlic Paste – 1 inch ginger + 3 to 4 medium garlic cloves crushed to a paste in a mortar ▢ 1 to 1.25 cups or (2 medium-sized) tomatoes – finely chopped ▢ ¼ teaspoon Red Chili Powder or cayenne pepper ▢ ¼ teaspoon turmeric po