INDIAN INGREDIENTS - PULSES, RICE & SEEDS

Indian cooking pulses (dals), being a major source of proteins, are extremely nutritious and healthy. Dal (also spelled Dahl, Daal or Dhal) is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian cuisine. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India. Dal is a ready source of proteins for a balanced diet containing little or no meat.

(Also refer to our list of Whole Spices)

INDIAN PULSES (DALS)

Pulses Rice Oil Seeds Pulses
Moong Dal	Moong Whole	Moong Dal with Skin	Urad Dal
Urad Dal with Skin	Urad Whole	Urad Gotta	Black Eye Beans
Yellow Peas	Green Peas	Moth	Moth Dal
Val	Val Dal	Chick Peas	Sago Seeds
Roasted Gram Whole	Roasted Gram Split	Millet (Bajra)	Yellow Millet
Jaggery	Psyllium Husk	Corn Powa	Gram Flour (Besan)
Semolina (Suji)	Chana Dal (Split Gram)	Toor Dal (Split Pigeon Peas)	Masoor Dal (Red Ientils)
Red Kidney Beans (Rajma )	Light Kidney Beans (Rajma)	Sorghum (Jowar)
Rice
Basmati Rice	Mamra (Puffed Rice)	Powa (Stamped Rice)
Top
Oil Seeds
Safflower Seeds	Sunflower Seeds	Sun Hemp Seeds	Black Sesame Seeds
Sesbania Seeds	Natural Sesame Seeds	Hulled Sesame Seeds	Cassia Torae Semen Seeds
Brown Sesame Seeds