Ingredients and Sources
Asafetida An aromatic powder added to certain recipes.
Dal Dried beans and legumes. Occasionally used fresh.
Chana Dal are chickpeas. There are several varieties
Masoor Dal are small orange lentils. They cook very quickly.
Urad Dal are a small white bean a bit like a lentil. Used whole (black) or hulled (white).
Garam Masala
A traditional Indian spice blend. This was the source of curry powder, an item made for the English. You
cannot substitute curry powder for garam masala.
Tamarind A sticky fruit that grows in pods. Available as a process sauce added to some dishes and chutneys.
Vark Silver leaf placed on top of certain dishes.
Dal Dried beans and legumes. Occasionally used fresh.
Chana Dal are chickpeas. There are several varieties
Masoor Dal are small orange lentils. They cook very quickly.
Urad Dal are a small white bean a bit like a lentil. Used whole (black) or hulled (white).
Garam Masala
A traditional Indian spice blend. This was the source of curry powder, an item made for the English. You
cannot substitute curry powder for garam masala.
Tamarind A sticky fruit that grows in pods. Available as a process sauce added to some dishes and chutneys.
Vark Silver leaf placed on top of certain dishes.