Thanks a lot for the reply, it helps out.

How log do the spices last before they go bad? What about the whole spices? What about dals? Do they need to be stored airtight?

Spices rarely go bad. As long as they're in airtight containers, they stay aromatic for years. For daals and rices, I probably wouldn't cook anything older than a year old.

Any preference on what type of frying pan? Cast iron vs nonstick? Should the base be flat or curved? Should I be looking for something that is more like a tava? Would a griddle or a grill pan suffice?

As you are a starter, cast iron might be a bit tedious, as it has more clean up time. Non-stick should be fine. Get one that's slightly curved. It's good for doing dry roasts. Also, for curries and daals, when you temper them with fried spices, a smaller curved fry pan (about 4 inches in diameter) works the best.

Any advice on how to go about buying knives?

Knives, I wouldn't recommend a big block set with 40 knives. Get a set of 4-5 basic knives, with a chef's knife as a must for one of the knives.

Do you suggest electric pressure cooker or regular? My stovetop is a coil not flame, I'm not sure what will be the best option for me. Any chance you can send me a link or photo of what I should be looking for?

I personally own a regular pressure cooker from Vinod (Hawkins is one of the top brands though): Try this

What material is best for saucepan? Stainless steel or cast iron or nonstick aluminum? Same question for pots too.

Stick to stainless steel for now. Non-stick aluminum is good too.

Besides spices and dals, are there any other ingredients you buy that last for weeks/months?

I wold get some chickpeas, kidney beans as well. You mentioned you'll buy frozen naans, so no need to get flour for them.

Let me know if you have more questions. Thanks!