Monday, December 19, 2011

The great spice route------------

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.

Jeera seed or cumin seed.

  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.


  1. 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.

  2. Thanks 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

  3. Ha ha bhaskar i think this would really show u which one is which, but if live is also confusing you then ab kya karein?

  4. Hi CB,
    My 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

  5. wow...very useful n informative post..
    just found your space ...
    nice presentation with lovely posts..
    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite

  6. thank you jay for stopping by and following my blog.. glad you liked it. I am following your site as well. keep visiting :)

  7. Hi di:)
    Thanks 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

  8. 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

    do visit again dear

  9. 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 :)

  10. ohho 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

  11. thank you kokila for visiting and thank you for comments..

    keep visiting

  12. Heyyy Di!!!

    Thnks fr puttin up.. I guess people wont be confused now :)

  13. hey prashu glad u found it informative.


Thank you for your valuable comments. Each of your comments keeps me motivated to write more.However,please leave your name when you comment as anonymous commentator would remain anonymous and chances are that comment may not be published :)Thank you so much.

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