Ingredients
Staple foods of Indian cuisine include pearl millet (bajra), rice, whole-wheat flour (atta), and a variety of lentils, especially masoor (most often red lentils), toor (pigeon pea), urad (black gram), and moong (mung bean). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively. Some pulses, such as channa (chickpea), Rajma or kidney beans, lobiya are very common, especially in the northern regions. Channa and mung, are also processed into flour (besan).
Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. gingelly (sesame) oil is common in the south wince it imparts a fragrant nutty aroma. In recent decades, sunflower and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium. Butter-based ghee, or desi ghee, is used frequently, though less than in the past.
The most important and frequently used spices and flavourings in Indian cuisine are whole or powdered chilli pepper (mirch) (introduced by the Portuguese in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lehsun). One popular spice mix is garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon, and clove. Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavoring include bay (tejpat), coriander, fenugreek, and mint leaves. The use of curry leaves and roots for flavoring is typical of Gujarati and South Indian cuisine. Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.
Read more about this topic: Indian Cuisine
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To our own lips.”
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—Christopher Buckley, U.S. author. A review of three books of quotations from Newt Gingrich. “Newtie’s Greatest Hits,” The New York Times Book Review (March 12, 1995)