Whole Spices

• Cumin seeds

• Green cardamom

• Black cardamom

• Cloves

• Whole cinnamon sticks

• Saffron

• Black mustard seeds

• Black peppercorns

• Dried fenugreek leaves

• Bay leaves

Legumes/Beans/Lentils

• Chickpeas (garbanzo beans)

• Roasted chana (roasted chickpeas)

• Toor dal (split pigeon peas)

• Chana dal (split chickpeas)

• Moong dal (split mung beans)

• Kidney beans

• Urad dal (split black gram lentils)

Grains and Flours

• Buckwheat flour

• Whole wheat flour

• Chickpea flour

• Almond flour

• Brown rice

• Cream of rice

• Quinoa

• Puffed rice

• Flattened rice (poha)

FAVORITE KITCHEN TOOLS:

• Slow Cooker/Crock Pot: A slow cooker is perfect for cooking legumes, lentils, and curries, and it makes the job so much easier.

• Pressure Cooker: Unlike a slow cooker, a pressure cooker cooks dishes fast! It’s perfect for legumes, lentils, curries, and even rice. Using a pressure cooker does take some practice, but it can save a lot of time in the long run!

• Vitamix: We use the Vitamix as a blender and food processor for many recipes, including chutneys, smoothies, date ladoos, and more!

• Cast-Iron Tongs: Cast-iron tongs come in handy for flipping/turning flatbreads like rotis and parathas.

  
  

Ground Spices/Pastes

• Ground coriander

• Turmeric

• Red chili pepper

• Asafoetida (hing)

• Garam masala

• Himalayan pink salt

• Table salt

• Black salt (kala namak)

• Ground black pepper

• Roasted ground cumin

• Tamarind paste

Oils and Sweeteners

• Avocado oil

• Olive oil

• Coconut oil

• Ghee

• Maple syrup

• Coconut sugar

• Dates

Everything Else

• Pappad (pappadam)

• Makhana (fox nuts)

• Full-fat coconut milk

• Milk or non-dairy alternative (almond milk, oat milk, coconut milk)

• Peanuts

• Cashews

• Pistachios

• Walnuts

• Almonds

• Pestle and Mortar: Pestles and mortars are great for crushing whole spices such as cardamom, ginger, and cumin. They’re nothing fancy, but they’re super effective.

• Cast-Iron Skillet or Tava: A cast-iron skillet is the best tool for cooking flatbreads such as rotis, cheelas, and parathas. You can use any conventional cast-iron skillet or purchase a special tava made specifically for Indian cooking.
  
  

• Tadka Pan: A tadka pan is a cast-iron pan used for creating oil-based sauces or “tadka” to add to curries and lentils. A small saucepan would be a good substitute.

• Rolling Pin: You are bound to find a rolling pin in every North Indian household. It’s a necessity for rolling flatbreads like naan, rotis, and parathas.