Alu – potato
Bhindi – Okra/Ladies Finger
Chana Dal – Yellow split peas
Dhaniya – Coriander
Garam Masala– Blend of spices used in North Indian curries
Ghee – Clarified Butter
Hing – This is asafoetida, which is derived from a species of fennel, and has a pungent flavour. But when used in small quantities, it can transform any dish.
Huli – Sambar (South Indian dish cooked with toor dal, vegetables, tamarind and sambar masala(mix of spices))
Jaggery – This is unrefined sugar made from sugarcane juice, which is reduced and set into blocks. It has a beautiful, rich flavour, somewhere between molasses and caramel. It is often used in traditional Indian dishes.
Jeera – Cumin
Moong (Mung) Dal– Split de-husked green gram
Methi Seeds , also known as fenugreek seeds – This has a strong and bitter flavour. But when used in small quantities, it adds a special flavour. It also has many medicinal benifits.
Paneer – Indian Cottage Cheese
Pudina – Mint
Ragi -Finger Millet, a cereal
Rawa – Semolina
Tamarind Pulp – This is a souring agent. The fruit itself is shaped like a long bean, inside which the pulp is found. Best to use seedless pulp, since it is more convenient.
Toor Dal – Split Pigeon Pea
Urad Dal – Split de-husked Black Gram