Hello everyone! Today's topic is giving quick easy pictorial guide to some basic spices,seeds and lentils or dals which I am sure many would find useful as they cook and can differentiate one from other. Specially bachelors would find this useful, I hope.
I am listing the basic ones which are used in daily cooking. Please use 1/4 or 1/2tsp of these seeds depending on quantity of your dish.
Methi dhana or fenugreek seeds. Good for digestion but bitter in taste.
mustard seeds or sarson or rai
coriander seeds or dhaniya seeds
The above items are used in tadka. Not all use dhaniya seeds but some do like that.
Basic spices or masalas to be used in cooking.
Turmeric powder or haldi powder.
Red chilli powder
Amchur powder or dry mango powder .
Dhaniya powder or coriander powder
Above are the basic spices used in any dish and of course salt is important. Some people also use garam masala powder which is mixture of many spices like clove, cinnamon, ginger, cardamom.
Dals or lentils.
Tur dal or arhar dal
Chana dal or bengal gram dal
Whole moong.. It can also be used sprouted.
Moong dal
There are many more but I have listed just the basic everyday used lentils or spices so its easily recognisable. Have fun cooking.
Hi Chatter, a very informative and useful post. Many people do get confused with the different spices and dals. Will surely refer to your post when there is confusion in my mind too. Hhaha.
ReplyDeleteThanks for the post. More than spices its the daal which confuses me a lot. And even "Live" demonstrations have not helped. =)) Now I have given up. :P
ReplyDeleteHa ha bhaskar i think this would really show u which one is which, but if live is also confusing you then ab kya karein?
ReplyDeleteHi CB,
ReplyDeleteMy 3rd comment .
Simple, spicy n masaledar post.
I m always confused in tur n chana dal, dnt nw ur post will help me or not
Suggesting 2continue ths post with sm more info. U r a explorer, I guess u will find sm more spices, masalas n share wth us
wow...very useful n informative post..
ReplyDeletejust found your space ...
nice presentation with lovely posts..
Am your happy follower now..;)
do stop by mine sometime..
Tasty Appetite
thank you jay for stopping by and following my blog.. glad you liked it. I am following your site as well. keep visiting :)
ReplyDeleteHi di:)
ReplyDeleteThanks for the useful post. was too informative.
Actually i want to ask about various dal cos i didnt know them well except whole moong which we use in persian cooking that called Mash & Chana dal also that we called it Lappe.
PS: Di, i made INSTANT BREAD UPMA that was too delicious but not for breakfast i cooked it for lunch:)))))
Thanks again di
Love
Sarah
hey sarah, thanks for liking this post. oh wow it feels good to hear that my bread upma recipe is received very nicely. am happy to read that
ReplyDeletedo visit again dear
Oh CB, such an informative post...:)....have sent a link to HD..ha ha ha! Sometime back I got a cookbook just because it had colour pictures of all the dals, masalas and condiments :)
ReplyDeleteohho vista dear thanks for showing up. arre i didnt realize that not all are familiar with dal spices etc and i sort of made it random. now looks like i have to make part two of this post as mukta said above. hehe
ReplyDeleteVery useful and Informative post
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Heyyy Di!!!
ReplyDeleteThnks fr puttin up.. I guess people wont be confused now :)
hey prashu glad u found it informative.
ReplyDelete