INDIAN CUISINE --INGREDIENTS THE MOST COMMON INDIAN USE

In India there are many vegetarians, for various reasons, so the vegetables and tubers are an essential part of Indian diet in many places. The most common way to eat them is in curries with rice and pulses


                                                                    DAL

Dal is the generic name given to legumes, and by extension also referred to the dish. Legumes are usually prepared shelled and items. The most common are lentils of which there are several varieties: ghana dal (yellow), masoor dal (red), unad dal (black) and moong dal (green and round). Are also consumed chickpeas, there are clear and black; and of course beans and peas.

Dal preparations can be eaten with rice, as well as Indian breads in North India. In India, it is eaten with rice and with a wheat flatbread called roti. The manner in which it is cooked and presented varies by region. In South India, dal is primarily used to make the dish called sambar. It is also used to make pappu that is mixed with charu and rice.

Dal has an exceptional nutritional profile. It provides an excellent source of protein, particularly for those adopting vegetarian diets or diets which do not contain much meat. It is typically around 25% protein by weight, giving it a comparable protein content to meats. It is also high in carbohydrates whilst being virtually fat-free. It is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.

Most dal recipes are quite simple to prepare. The standard preparation begins with boiling a variety of dal (or a mix) in water with somet urmeric, salt to taste, and then adding a fried garnish at the end of the cooking process. In some recipes, tomatoes, tamarind, unripe mango, or other ingredients are added while cooking the dal, often to impart a sour flavour.

                                          RICE 

Rice is one of the chief grains of India. Moreover, this country has the biggest area under rice cultivation, as it is one of the principal food crops. It is in fact the dominant crop of the country. India is one of the leading producers of this crop.
Little consumed in northern India in the south is a fundamental part of the diet. The variety of rice is the most consumed Basmati, whose name comes from the Hindi word meaning aroma.


 CEREALS

Essential for the development of different breads: wheat mainly maize and millet.