Resources
Glossary of Indian ingredients
Indian ingredients explained in a few sentences, with the Dutch name so you can find them in a Dutch supermarket too.
- attaAtta is finely milled Indian whole wheat flour for chapati, roti and paratha. What it is, its Dutch name and what to look for.
- basmati ricebasmatirijstBasmati is aromatic long-grain rice from India and Pakistan that stays separate when cooked. What it is and how to choose it.
- besanBesan is flour from split desi chickpeas (chana dal). Dutch name kikkererwtenmeel, gluten-free, used for pakora and ladoo.
- chana dalChana dal is split, husked desi chickpea with a nutty taste. Dutch name, cooking time and how it differs from yellow split peas.
- chapatiChapati is an unleavened Indian flatbread made with atta and cooked on a dry pan. How it differs from roti, paratha and naan.
- dalDal is the Indian word for dried split pulses and the dish cooked from them. Meaning, types and Dutch names explained.
- garam masalaGaram masala is an Indian blend of warming spices such as cinnamon, cardamom and clove. What is in it and how it differs from curry powder.
- gheeGhee is clarified butter: butter without water and milk solids. What ghee is, how to use it and how it differs from butter.
- haldiHaldi is turmeric, the yellow spice in dal and curry. Its Dutch name, how to use it and how to avoid stains.
- hingHing (asafoetida) is a pungent spice used by the pinch in dal. What it is, its Dutch name and why it often contains gluten.
- jeeraJeera is cumin seed, the base of almost every Indian tadka. Its Dutch name, how it differs from caraway and how to use it.
- jowarJowar is sorghum, a gluten-free grain for bhakri and roti. What jowar is, its Dutch name and how to cook it.
- kala chanaKala chana is the small brown or black desi chickpea. What it is, how to soak and cook it and what it is used for.
- masoor dalMasoor dal is split red lentil, the quickest dal: no soaking and soft in 15 to 20 minutes. Dutch name and uses.
- moong dalMoong dal is split mung bean: easy to digest and quick to cook. The three forms (yellow, chilka, whole) and the Dutch name.
- ragiRagi is finger millet, a gluten-free ancient grain from India and East Africa. Its Dutch name, uses and how to prepare whole ragi.
- rasgullaRasgulla is an Indian sweet of fresh cheese (chhena) cooked in sugar syrup. What it is, how to serve it and how to store it.
- soya chunksSoya chunks are dried pieces of defatted soy flour and a protein-rich meat alternative. How to soak and use them.
- tadkaTadka is hot ghee or oil with spices poured over dal. What tadka is, the order of the spices and common mistakes.
- toor dalToor dal (arhar dal) is split pigeon pea, the base of sambar and the classic yellow dal. Dutch name, cooking time and uses.
- urad dalUrad dal (urid dal) is black gram, needed for idli, dosa and dal makhani. Whole black and husked white urad explained.