split pigeon peas
Split pigeon peas, or toor dal, are beige with a yellow interior. They have distinctive nutty flavour.
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black eyed peas
Black-eyed peas are creamy white in colour and have a black mark on their inner curve. They have a subtle, nutty aroma and a rich creamy taste that is slightly earthy.
Bengali fried rice
The traditional and delightful Bengali fried rice. Called ghee bhaat, it is sometimes referred to as Bengali vegetable pulao. It is a simple, wholesome rice and vegetable dish, suitable to accompany almost any lentil or vegetable dish in this book.
fruit salt
Fruit salt has a similar effect to baking powder. It causes flours to rise and is used as a leavening agent in many recipes in this book.
red lentils
Masoor dal is versatile. If you are unsure of what dal to use in any recipe, then these red lentils should be your default option.
black gram
Black gram or urad dal is common in Indian cooking. The product sold as black lentil is usually the whole urad bean, whereas the skinned and split bean, which has a white interior, is called the white lentil.
chickpeas
Chickpeas are used in snacks, salads and dals. They are the basic ingredient in besan, a gluten-free flour used extensively in Indian cuisine. Some of our favourite recipes in this book feature chickpeas, or besan.
mung beans
Mung beans are a most versatile product. They are eaten whole, sprouted, split with the skins on and split with the skins removed.
red kidney beans
Very popular in Punjabi cuisine, these beans have a strong flavour with a slightly sweet aftertaste, a nutty aroma and a chewy texture.
Goan layer cake
This layer cake from Goa, bebinca, is a splendid example of the Portuguese bakers’ legacy.
besan
Chickpea flour, or besan, is a gluten-free flour used in the preparation of both sweet and savoury dishes.
shredded mango pickle
Manga thokku is a grated green mango pickle. It is hot, and very tangy from the sourness of the raw mango.