Information on some of the common ingredients and mixtures.
The information describes the ingredients, how you might use them, how to buy them and store them. The articles will give the common name in India, usually in Hindi, links to reference material and the botanical name of the ingredient.
Several entries point to our recipes. Making some of these ingredients at home is much better than the store-bought alternative.
One of the more common legumes used in Indian cooking. The product sold as black lentil is usually the whole urad bean, whereas the skinned and split bean, which has a white interior, is called the white lentil.
Chickpeas are used in snacks, salads and dals. They are the basic ingredient in besan, a gluten-free flour used extensively in Indian cuisine. Some of our favourite recipes in this book feature chickpeas, or besan.