Yellow Moong Daal
Yellow moong daal is made from whole mung beans or sabut moong that have been hulled and split. This results in a legume that is …
Whole Moong Bean
Whole Moong Bean, Mung Bean, or Sabut Moong, is legume native to S.E. Asia and India, and therefore an integral part to the cuisine. There …
Cinnamon
Cinnamon, is native to India and therefore an integral part to the cuisine. Like saffron and cardamom, cinnamon – daal chini became more popular than …
Boondi
There’s two types of boondi – sweet and spiced. Sweet is amazing for ladoos and the spiced for raita. Word on the street is that …
Cardamom
Cardamom, is native to India and therefore an integral part to the cuisine. From curries to desserts, it’s the best thing to happen to Punjabi …
Coriander Seeds
Coriander seeds, or as you may know it, cilantro is another Punjabi staple spice. You’re going to be hard pressed to find a Punjabi recipe …
Indian Bay Leaf
Indian bay leaf has a cinnamon-like aroma with a hint of a peppery taste, and is used for culinary and Ayurvedic medicine. Tej Patta – …
Atta
Atta or wholemeal wheat flour is the primary flour used throughout the subcontinent. It’s used for phulkas (rotis), paranthas, and puris. It’s used for phulkas …
Cilantro – Dhaniya
Oh how I love cilantro – dhaniya! You can’t use enough of it – it’s a garnish and a way to flavor curries, snacks, yogurt, …
Cumin
Cumin – Jeera (pronouced zeera), is native to India and an integral part of the cuisine – we use it by the fist full, or …
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