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Ingredients:
Meetha Dal (Sweet Lentil)
Yellow Pigeon Peas(Harada Dali/Toor Dal) - 1 cup(250gm)
Water - 2 inch above the lentil
Turmeric Powder - 1/2 tsp
Salt - 1 tbsp
Crushed Ginger - 1 tsp
Jaggery(Guda/Gud) - 4-5 tbsp or as per taste
Asafoetida(Heeng) - 1/4 tsp or a pinch + Water - 1 tbsp
Cumin Seeds - 1 tsp
Ghee (Melted Clarified Butter) - 1.5 tbsp

Besara:
Diced Pumpkin With Skin- 1/2 cup
Jhurunga/Boro(Long Beans) Cut - 1/2 cup
Kankada/Chathal (Spine Gourd) Diced - 1/2 cup
Potala/Parwal(Pointed Gourd) Diced - 1/2 cup
Desi Aloo/Suran (Yam) Diced - 1/4 cup
Mula/Muli(White Radish) Diced- 1/4 cup
Saru/Kacchu(Arum) Diced - 1/4 cup
Kadali/Kela (Raw Banana) Diced - 1/2 cup
Nadi Badi/Wadi - 1/2 cup
Grated Coconut - 1/2 cup
Guda/Gud (Jaggery) - 3 tsp or as required
Desi Ghee (Clarified Butter) - 5-6 tbsp
Black Mustard Seeds - 2.5 tbsp
Cumin Seeds (Jeera) - 1 tbsp
Black Pepper Corns - 1 tsp
Ginger - 1/2 inch
For tempering (Black Mustard Seeds - 1/2 tsp + Cumin Seeds - 1/2 tsp)
Turmeric Powder - 1 tsp
Salt to taste
Water - 2 glass(approx)

Mahura:
Diced Pumpkin With Skin- 1/2 cup
Jhurunga/Boro(Long Beans) Cut - 1/2 cup
Kankada/Chathal (Spine Gourd) Diced - 1/2 cup
Potala/Parwal(Pointed Gourd) Diced - 1/2 cup
Desi Aloo/Suran (Yam) Diced - 1/4 cup
Mula/Muli(White Radish) Diced- 1/4 cup
Saru/Kacchu(Arum) Diced - 1/4 cup
Kadali/Kela (Raw Banana) Diced - 1/2 cup
Nadi Badi/Wadi - 1/2 cup
Black Gram(Kala Chana/Kala Buta) - 1/2 cup (soaked overnight
Fennel Seed(Saunf) - 2 tbsp
Coriander Seeds - 1 tbsp
Grated Coconut - 1/2 cup
Guda/Gud (Jaggery) - 3 tsp or as required
Desi Ghee (Clarified Butter) - 5-6 tbsp
Black Mustard Seeds - 2.5 tbsp
Cumin Seeds (Jeera) - 1 tbsp
Cinnamon Stick - 1 inch
Green Cardamom - 4
Cloves - 4-5
Black Pepper Corns - 1 tbsp
Ginger - 1 inch
Bay Leaf - 1
Asafoetida (Heeng) - 1/2 tsp
For tempering (Black Mustard Seeds - 1/2 tsp + Cumin Seeds - 1/2 tsp)
Turmeric Powder - 1 tsp
Salt to taste
Saaga Muga
Yellow Lentils (Moong Dal)- 100gm
Water - 200ml
Cooking Oil - 1tbsp + Clarified Butter(Ghee) - 1tbsp
2 Whole Dried Red Chillies + 1 Tsp Panchforon
Amaranth Leaves(Leutia Saga) - 500gm
Salt - 1tsp
Freshly Grated Coconut - 3tbsp

Ambula Rai
Dry Mango Slices - 50gm
Freshly Grated Coconut - 5tbsp,
15 Curry Leaves
Green Chillies Slitted - 4-5,
Mustard Paste/Kasundi/Mustard Sauce - 2tsp
Thick Curd(Dahi) - 300ml
Jaggery(Gud) - 150gm

Mandira Guda Kanika
Rice - 1cup(washed & soaked for 10 min)
Cinnamon Powder - 1 tsp,
Crushed Black Pepper Corns - 1/4 tsp
Clarified Butter(Ghee) - 1tbsp
Clarified Butter(Ghee) - 2tbsp
Mixed Whole Spices(Bay Leaf, Black Pepper Corns, Cloves, Cinnamon, Cardamom, Staranise)
Cumin Seeds - 1tsp,
Asafoetida(Heeng) - 1/2tsp
Raisins - 3tbsp,
Cashews - 3tbsp
Jaggery(Gud) - 1/2cup + 2tbsp
Water - 1.5cup,
Salt - 1tsp

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