Indian pantry essentials: 12 staples to start with

Which 12 items belong in an Indian pantry?

These twelve items cover most everyday Indian cooking. Quantities are a starting point for a household of two to four people.

Which rice should you use for Indian food?

Use basmati rice. Basmati has long, slender grains that stay separate after cooking and grow noticeably in length, which is what you want next to dal and curry or in a biryani.

At 75 g of uncooked rice per portion, a 10 kg bag gives about 130 portions. Learn the method in how to cook basmati rice. Choosing between basmati and jasmine? See basmati vs jasmine rice.

Which flour do you need for chapati?

For chapati and roti you use atta: finely milled Indian whole wheat flour. Atta absorbs more water than Dutch volkorenmeel, which gives softer, more pliable flatbreads.

One chapati takes about 30 g of flour, so 5 kg of atta makes around 150 to 170 chapatis. The recipe is in how to make chapati and the difference with Dutch flour in atta vs whole wheat flour.

Which dal should you start with?

Start with masoor dal (red lentils): it needs no soaking and is done in 15 to 20 minutes. Then add toor dal for the classic yellow dal and chana dal for a firmer, nutty dal.

A full overview with cooking times is in types of dal explained. Our dal and pulses range is the largest part of the shop.

Which spices do you really need?

Five spices are enough to start: cumin seeds, turmeric, chilli powder, ground coriander and garam masala, plus a pinch of hing for dal. Add mustard seeds and curry leaves once you cook South Indian food.

Ground spices lose aroma over time, so buy small packs and keep them dark and dry. Whole seeds such as cumin keep their flavour longer.

Ghee or oil?

Both. Use ghee for tadka (the spiced fat poured over dal), rice and chapati, because it tastes nutty and handles high heat. A neutral vegetable oil is fine for everyday frying.

Read what sets ghee apart from butter in ghee vs butter.