Easy Day Foods
Resources
Everything we know about Indian groceries in the Netherlands: guides, comparisons and a glossary with Dutch names.
Guides
Guides- Buying Indian groceries online in the Netherlands: the complete guideWhere to buy Indian groceries in the Netherlands, what delivery costs and which staples to buy first. The complete guide from Easy Day Foods.
- Indian pantry essentials: 12 staples to start withWhich Indian groceries do you really need? 12 pantry staples, what each one is for and how much to buy to get started.
- Types of dal explained: which dal to use for whatToor, masoor, moong, chana or urad dal? Every common dal with its soaking time, cooking time and the dishes it is used for.
- How to cook basmati rice: fluffy, separate grains in 6 stepsHow to cook fluffy, separate basmati rice: rinse, soak, the right amount of water and resting. Plus how to store leftover rice safely.
- How to make chapati with atta: soft flatbreads in 30 minutesHow to make soft chapati with atta: flour to water ratio, kneading, resting, rolling and cooking. Works on an induction hob too.
- How to store atta, rice and dal so they keep wellHow long do atta, basmati rice, dal and ghee keep, and how do you keep pantry moths out? Practical storage tips for a Dutch home.
Comparisons
Comparisons- Ghee vs butter: what is the difference and when should you use which?What is the difference between ghee and butter? Fat content, smoke point, shelf life and taste compared, and when to use which.
- Basmati vs jasmine rice: what is the difference?Basmati or jasmine rice? Grain, texture, aroma, glycaemic index and cooking method compared, plus which rice suits which dish.
- Atta vs whole wheat flour: what is the difference for chapati?Is atta the same as whole wheat flour? Milling, water absorption and results compared, and how to make chapati with Dutch flour.
Who we serve
Who it is for- Indian groceries for Indian expats in the NetherlandsAn Indian expat in the Netherlands? Find familiar brands, large bags of atta and basmati, and home delivery anywhere in the country.
- Pulses as plant-based protein: what Indian dal has to offerDal, chickpeas and soya as protein sources: how much protein they contain, what Dutch dietary guidelines advise and easy ways to use them.
Glossary of Indian ingredients
Glossary- 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.