Original content from | Commercial Services | Talent Partnerships
Your epoints

How To Stock Your Pantry For Indian Cooking - Part 1

How To Stock Your Pantry For Indian Cooking - Part 1

A little confused when it comes to Indian cooking? Here's the video for you. Learn to identify and stock your pantry with basic ingredients to make delicious Indian food. This is part 1 of 2.

Step 1: Unravelling The Mystery

Welcome to ShowMeTheCurry.com. You know, a lot of people find South Asian cooking very intimidating because of the sheer number of ingredients which are used. So let’s try and unravel some of that mystery.

Step 2: The Four Main Ingredients

So to help us explain better, we have broken up the ingredients into four parts: the whole beans, the split beans, which are your daals, whole spices, and powdered spices.
And there's a few odds and ends that we’ve thrown in. But, in part one we’re going to go over the whole beans and the split beans.

Step 3: Whole Beans

Let’s start with whole beans.
First we have chana. They can be white, black, or green. The most commonly used one is the white kabuli variety, which is also known as chick peas or garbanzo beans.
Kidney beans, also known as rajma, make an appearance.
Whole moong is commonly used for sprouting.
Whole urad looks a lot like moong but it’s used to make an all time favorite – daal makhani.

Step 4: Split Beans

Next are the daals, or the split beans.
This is chana daal. It can be used in a variety of ways, as a dish or as seasoning, and even in some chutneys.
Next we have moong daal. This daal cooks up very easily and is also very light on your stomach.
Urad daal looks pretty much like moong daal except it’s white, and this daal is primarily used for dosas and idlis, which are very popular south Indian dishes.
And last we have toor daal. This daal is very popular and very versatile. It looks similar to chana daal except that the grain is a lot flatter.

Step 5: Essential Odds And Ends

Here’s some essential odds and ends.
This is rice. There are many varieties available, but Basmati rice is known for its long grain and distinct fragrance.
Atta or whole wheat flour is used for making many types of Indian breads.
Sooji, cream of wheat, or semolina, can be used to make a whole lot of dishes from it, from snacks to desserts.

Step 6: Done

Well this concludes part one of Stocking Your Pantry 101.
You can watch part two for information on whole and powdered spices.
Please join us again on another episode of ShowMeTheCurry.com. Adding a pinch of spice to your life!