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Ingredients
2.1 Guide to Ingredients
Most of the ingredients are available at the grocery stores or supermarkets.
Some, though, are special and have to be obtained from the Indian stores.
Substitutes may change the character of the dish. It is better to omit an
ingredient if not available than to substitute for it. If whole spice is not
available, you may use the ground form, but the ground form is less pungent.
Name
Indian Name
Description
Asafoetida
Hing
Dried gum resin from the root of various
Iranian and East Indian plants. Has a strong
fetid odor|de nitely an acquired taste.
May be obtained.
Besan
Besan
Flour of dried chick peas.
Cardamom
Elaichi
Dried fruit of a plant.
Mostly the seeds are used.
Seeds of 4 pods measure approximately t.
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Coriander
dhania
Aromatic herb of the parsley family. Sold as
cilantro or chinese parsley. Also sold as
seed or dry powder.
Cumin
Jeera
Very aromatic and reminiscent. Sold whole or
ground.
Dals
Dal
Hindi name for all members of the legume
or pulse family. Commonly used are: Arhar,
Channa, Masur, Mung, Labia (black-eyed peas),
Rajma (red kidney beans).
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