Saute mustard seeds, urad dal, chana dal, & peanuts. Add red chilies, cashews, curry leaves, & green chilies. Add in turmeric powder & asafoetida. Add cooked rice, amchur powder, & salt.
Saute cumin seeds, cinnamon, & cardamom. Add cumin, coriander, amchur powder, cayenne, & turmeric. Add tomatoes, salt, boiled chickpeas, cilantro, & reserved chickpea water and simmer.
Saute cumin, mustard, & green chili. Add ginger, garlic, tomato, & onion paste, garam masala, turmeric, black pepper, salt, cayenne, & amchur slices. Add toor dal, water, & pressure cook.
Trim off the heads of okra and slice them lengthwise. Mix turmeric, coriander, cumin, chili powder, fennel seeds, amchur & a little oil to make a paste & coat okra. Bake for 20 minutes.
Saute ground cumin, ajwain, and asafoetida in ghee. Add ginger, cubed potatoes & cook for a minute. Add pepper, amchur, cayenne, & salt, & cook until the potatoes are done.