KNOW YOUR MASALA

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A quick pictorial reference of some of India’s favourite spices.

Amchur powder
Asafoetida (Hing)
Bay leaf (tej patta)
Black Pepper (Kali mirch)
Cardamom (elaichi)
Cinnamon (Dal chini)
Coriander (Dhania)
Cumin (Jeera)
Fennel (Saunf)
Garlic (Lahsun)
Ginger powder (Sonth)
Green chillies
Kabab Chini
Kalonji
Kasoori methi
Mace (javitri)
Mint (Pudina)
Mustard seeds (rai)
Nutmeg (Jaifal)
Pomegranate seeds (Anardana)
Red chilli (lal mirch)
Stone flower (dagad-fool)
Star anise (chakra-fool)
Turmeric (haldi)

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Cardamom

Dal Tadka is a part and parcel of every Indian's childhood. Whenever Sanjeev Kapoor was reminded of his childhood days playing in the backyard, the smell of Dal from his mother's kitchen used to be the only reason he would come back home.