Do send me your address and I will do so.

I am not very clear about what you mean by dal ki chaat. Is it the green moong dal you are talking about available as a street food?
About the book, I can post it to you or if you are able to you can collect it from my house in Noida or office in CP

I do not have a recipe of my own, but here is one from the net:


Kothimbir Vadi
1 cup - gram flour
2 tbsp - rice flour
2 to 3 - green chilies
2 - garlic pods
1" - ginger
1 tsp - cumin seeds
1 or 2 tbsp - oil
1 bunch - fresh coriander leaves
sugar to taste
juice to taste
salt to taste

1. Wash the coriander leaves and dry completely.
2. Make a fine paste of green chilies, garlic, ginger and cumin seeds.
3. In a large bowl, mix the gram four and the rice flour.
4. Add the chopped coriander leaves, green chili paste, lemon juice, salt and sugar to taste.
5. Mix well. Make a deep well in the centre and pour the oil anmd mix well.
6. Add enough water to make stiff dough.
7. Make cylindrical rolls.
8. In a sieve arrange the rolls and steam for about 20- 25 minutes.
9. Cool completely when done.
10. Cut the rolls into small pieces as desired.
11. Garnish with fresh coconut and coriander leaves.
12. Serve with garlic chutney or green coriander chutney.

I do not have my own recipe but I got this from the net:

6 large green onions (also called “spring” onions)
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 carrots
1 container (10 oz. or so) mushrooms
1 bunch of celery
half a head of cabbage
1 package spice only soup mix (In the US, Liptons is a good choice)
1 or 2 cubes of bouillon (optional)
1 48oz can Low Sodium V8 juice (optional)
Season to taste with pepper, parsley, curry, garlic powder, etc. (Little to NO SALT!)
Directions:

Slice green onions, put in a pot on medium heat and start to sauté with cooking spray. Do this until the onions are whiter/clearer in color (about 4-6 minutes).

Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot.

Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too.

If you would like a spicy soup, add a small amount of curry or cayenne pepper now.

For seasonings, you can use a spice soup packet of your choice (no noodles!) or use beef or chicken bouillon cubes. These cubes are optional, and you can add spices you like instead (make sure not to add much salt, if any at all).

Use about 12 cups of water (or 8 cups and the 48 oz of Low Sodium V8 juice), cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender.

If you mean appam, this is the url:

http://www.niruskitchen.com/recipes/details_search.asp?recipe_id=328