Indian Pantry Must Have Essentials
Wondering how to stock up your pantry? For some of you, this can be a challenging task. My pantry is filled with these healthy beans and legumes that will be perfect for anyone who is vegan, allergic to gluten or who follows plant-based diet.
Where can you buy?
Indian spices, herbs, lentils and legumes are gaining more and more popularity since last few years, hence most of the spices are now readily available locally at Whole Foods or Trader Joe’s and Online at Amazon. I personally get all my spices shipped from India, but when I run out of any spices I usually get it from North Market Spices here in Columbus, Ohio. Lentils and legumes can also be purchased from Indian Supermarket both locally and Online.
Spices and Herbs
Checkout my Indian spice box for a complete list of 7 basic spices that you will need for everyday cooking and also learn its health benefits.
Apart from these basic spices, there are many other spices that are used in Indian Cooking such as: Asafoetida (Hing), Star Anise, Saffron, Cardamom powder, Cinnamon powder, Nutmeg powder, Dry Mango Powder (Amchur), Tamarind (Emli), Jaggery (from sugarcane), Fennel seeds and powder, Sesame seeds, Black salt (Pink Salt).
Masala’s (spice mix) are the mixture of multiple different whole spices that are dried roasted and grind together to make it a smooth or coarse powder. Whole spices when roasted releases their essential oil, which makes your kitchen smell incredible. These masala’s can be easily prepared at home or bought online from Amazon. Homemade masala’s are fresh and they have longer shelf-life. Some of these masala’s are: Pav Bhaji Masala, Sambhar Masala, Garam Masala, Chat Masala, Biryani Masala and Tandoori Masala.
Fresh herbs are more flavorful then the dried herbs. Herbs add flavors and freshness to any curries. Cilantro, mint leaves, dried fenugreek leaves, curry leaves, tulsi (basil), Bay Leaves are some of the herbs that are most widely used in Indian cooking.
Lentils and Beans
Since I cook vegetarian meal most of the time, I always have these nutritious lentils and legumes in my pantry. Dry Lentils and Beans both have a longer shelf-life, hence they can be stored in an air tight container for at least a year. More than one year, they will take longer to cook and may not be as nutritious as they are when fresh.
There are two types of lentils. Whole lentils and split lentils. Lentils usually doesn’t require soaking process, but if you do soak whole lentils prior to cooking, it can cut down your cooking time to half. Whole lentils takes longer to cook, whereas split lentils can be cooked instantly. Beans and Peas on the hand needs to be soaked in water for at least 3-4 hours (preferably overnight) before cooking.
Mung dal – Petite Yellow Lentil
Chana dal – Split Chickpeas
Masoor dal – Split Red Lentil
Urad dal – Split White Lentil comes with skin and without skin
Kala Chana – Brown Chickpeas
Tuvar Dal – Split Yellow Pigeon Peas
Matki Dal – Turkish gram/Dew Bean
Rajma – Red Beans (Kidney beans)
Moong Dal – Split Green Lentil
Kabuli Chana – (Chickpeas, Garbanzo beans)
Rice & Flour
- Long grain Basmati Rice
- Flat rice (poha)
- Puffed rice (Mamra)
- Whole wheat flour
- Semolina
- Rice Flour
- Bajra flour (Millet Flour)
- Besan flour (Ground Brown chickpea flour)
- Maida (All-purpose flour)
- Makay Flour (Yellow corn flour)
Nuts and Dried Fruits for Indian Dessert
- Almonds
- Cashews
- Pistachios
- Raisins
- Walnuts
- Saffron
- Nutmeg powder
- Cardamom powder
- Shredded coconut
- Mawa (milk powder)
Dairy Products
- Ghee (clarified butter)
- Paneer (cottage cheese)
- Yogurt (plain)
- Buttermilk (chaas)
Spreads and Dip (Chutney’s)
Most of the Indian spreads and chutneys are spicy and tangy that complements majority of street food. Cilantro chutney and tamarind chutney are like the best buddies, they are used together in many recipes as a dip. I find it easier to make these chutney’s in a bulk and freeze them using ice tray. They are good for 6 months when kept frozen.
- Mint and cilantro chutney (green chutney)
- Tamarind and Jaggery Chutney (brown)
- Tomatoes chutney (for idli/dosa)
- Coconut and yogurt chutney (for idli/dosa)
I love food, doesn’t matter what type of food. Apart from Indian food, western cuisine is something that is also cooked more often in my house, however it may not be the authentic, but it definitely has the Asian spices to make it a fusion food. So my pantry is also filled with the groceries that I used for western cooking. I enjoy preparing Italian, Mexican, Chinese and Thai food.