Commodities in the Indian Kitchen — Lentils, Flour, Rice, Oils, Thickeners, Souring & Colouring Agents
Food Production · Part 4 · Module 20
Commodities in the Indian Kitchen — Lentils, Flour, Rice, Oils, Thickeners, Souring & Colouring Agents
Basmati is the “Prince of Rices.” Ghee has a high smoke point and keeps without refrigeration. Besan makes kadhi, dhokla and laddu. Here is the complete guide to commodities and their functional roles in the Indian kitchen.
🫘 Indian Lentils (Dal)
Dal = staple food in every Indian home. Large percentage of Indians are vegetarians — lentils are their primary protein source. Cooked practically daily in every Indian home. Each region has own favourites and methods.
Chana Dal (Split Chickpea)
Most popular legume in India. Baby chickpea split and polished. Dried, split, yellow lentil. Slightly sweet, nutty flavour. Very versatile. Flour = Besan. Used in: kadhi, dhokla, besan ke laddu.
Masoor Dal (Red Lentil)
Whole (sabut masoor): greenish-brown. Split: red/pink. Dark earthy flavour, creamy texture. Goes well with tomatoes and keema. Used in soups, stews, side dish.
Moong Dal (Green Mung)
Whole (sabut moong): small green beans — germinated for salads or stir-fried. With/without skin. Very easy to digest. Takes on seasoning and spices well.
Urad Dal (Black Gram)
Black skin, creamy white interior. Whole: strong, earthy flavour from skin. Split (washed): white lentil used with rice to make dosas (South India). Also used as seasoning with mustard seeds for curries.
Toor Dal (Yellow Split Pea)
Glassy dark yellow, similar to chana dal. Thick gelatinous consistency. Takes longer to cook than moong/masoor. Used for Sambhar (South Indian accompaniment of dosa, idli, rice).
Kidney Beans / Rajma
Dark red skin resembling kidney. Integral part of North Indian cuisine. Classic combination: Rajma-Chawal (kidney beans with rice).
🌾 Types of Flour in Indian Kitchen
| Flour | Hindi Name | Made From | Key Uses |
|---|---|---|---|
| Whole Wheat Flour | Atta | Durum wheat kernel (stone-milled). High protein, high gluten, high bran. | Roti, chapati, paratha, bread |
| Refined Flour | Maida | Wheat endosperm only. No bran/germ. All-purpose flour. | Naan, kulcha, samosa, pastries, sheermal, baqerkhani |
| Semolina | Suji/Rava | Purified middling of durum wheat | Rava dosa, Suji Halwa, pooris, pasta |
| Rice Flour | Chawal ka Atta | Ground rice kernel. Gluten-free. | Indian breads, sweets, crispiness to products |
| Gram Flour | Besan | Ground chana dal. High carbs, NO gluten. | Besan ke laddu, kadhi, dhokla, pakora |
| Urad Dal Flour | Urad Atta | Ground urad dal | Papad, idli, dosa, vada |
🍚 Indian Rice Varieties
Basmati — “Prince of Rices”
Grown in India and Pakistan in Himalayan foothills. Very long, slender grain. Less sticky, fluffy, separated grains. Distinctive delicate fragrance and nutty flavour. Dozens of varieties — traditional and hybrid. Ideal for biryani, pilaf, curry accompaniment.
Ponni
Very popular in South India. Specifically used for idlis. Less starch than other Indian rice.
Brown Rice
Husk removed but bran layer retained (unpolished). More nutritious — retains vitamins, minerals, fibre. Nuttier taste. Growing popularity due to health benefits.
🫒 Indian Cooking Oils
| Oil | Key Characteristics | Uses |
|---|---|---|
| Ghee (Clarified Butter) | Clarified butter — no milk solids or water. Toasted nutty flavour. High smoke point. Stores without refrigeration for weeks. | Indian sweets (halwa, ladoo, barfi), parathas, papdi, deep frying, Punjabi dishes, served with rice |
| Mustard Oil | Strong smell, hot and nutty raw. Sweeter when heated to smoke point. Improves flavour at smoke point. 1/3rd oil from seeds. | North and East India cooking, pickles, cultural use in clay lamps (Diwali) |
| Coconut Oil | Extracted from coconut flesh (copra). Also used as hair oil, body oil. | South India cooking, biscuits, chocolates, confectionery |
| Sesame (Til/Gingelly) Oil | Clear or light yellow. Mild flavour, almost odourless. Exceptionally resistant to rancidity. Very high smoke point. | Deep frying, South India cooking |
⚗️ Functional Agents in Indian Cooking
Thickening Agents
Onion paste · Tomato paste · Cream/Malai · Cashew paste · Almond paste · Coconut milk/cream · Curd/Yoghurt · Besan (gram flour) · Cornflour · Poppy seeds (khaskhas) paste · Chana dal paste
Souring Agents
Tamarind (Imli) · Amchur (Dry Mango Powder) · Kokum · Lemon/Lime juice · Tomatoes · Curd/Yoghurt · Vinegar · Aamchur · Raw mango (kairi)
Tenderizing Agents
Papaya (papain enzyme) · Curd/Yoghurt (acidic) · Lemon juice · Vinegar · Tamarind · Raw mango paste · Mechanical pounding
Colouring Agents (Spices)
Yellow/Orange: Turmeric (Haldi), Saffron (Kesar)
Red: Red chilli powder, Ratanjot (natural red colour from tree bark)
Green: Coriander leaves, Mint paste, Spinach
Brown: Fried onion paste
Black: Kalonji (nigella seeds)
Red: Red chilli powder, Ratanjot (natural red colour from tree bark)
Green: Coriander leaves, Mint paste, Spinach
Brown: Fried onion paste
Black: Kalonji (nigella seeds)
🎯 UGC NET Key Points — Part 4 Module 20
◆ Chana Dal = most popular legume in India · flour = Besan (gram flour)
◆ Toor Dal = used for Sambhar (South Indian delicacy with dosa, idli)
◆ Urad Dal (split/washed) + rice = dosa · also papad, idli, vada
◆ Rajma (Kidney Beans) = North India staple — Rajma-Chawal classic
◆ Atta = stone-milled whole wheat · high protein, high gluten, high bran
◆ Maida = refined flour from endosperm only · “all purpose flour”
◆ Besan = gram flour from chana dal · HIGH carbs, NO gluten
◆ Basmati = “Prince of Rices” · Himalayan foothills · India + Pakistan
◆ Ponni rice = South India, specifically for idlis
◆ Ghee = clarified butter · high smoke point · stores without refrigeration
◆ Mustard oil: improves flavour at smoke point · bring to smoke point before cooking
◆ Sesame oil = very high smoke point · excellent for deep frying · resistant to rancidity
◆ Toor Dal = used for Sambhar (South Indian delicacy with dosa, idli)
◆ Urad Dal (split/washed) + rice = dosa · also papad, idli, vada
◆ Rajma (Kidney Beans) = North India staple — Rajma-Chawal classic
◆ Atta = stone-milled whole wheat · high protein, high gluten, high bran
◆ Maida = refined flour from endosperm only · “all purpose flour”
◆ Besan = gram flour from chana dal · HIGH carbs, NO gluten
◆ Basmati = “Prince of Rices” · Himalayan foothills · India + Pakistan
◆ Ponni rice = South India, specifically for idlis
◆ Ghee = clarified butter · high smoke point · stores without refrigeration
◆ Mustard oil: improves flavour at smoke point · bring to smoke point before cooking
◆ Sesame oil = very high smoke point · excellent for deep frying · resistant to rancidity