GLOSSARY (spices & lentils)

This section provides a translation of some common Indian spices and lentils to their English equivalent.
A:
Anardana ..................... pomegranate seeds
Ajwain ........................ carom seeds
Amchoor powder ....... dry mango powder
Arhar dal / toor dal..... Yellow split lentils
B:
Besan ............................. gram flour
Badam............................ almonds
Badi elaichi .................... Black cardamom
C:
Chakri phool .................. cinnamon
Chuara............................. dry dates
Chana dal ....................... gram flour
D:
Dalchini ..........................cinnamon
Dhaniya ......................... coriander seeds
E:
Elaichi ........................... green cardamom
Garam masala ............ mixed spice
H:
Haldi ............................ turmeric
Hing ............................ asafoetida
I:
Imli .............................tamarind
J:
Jaifal ............................. nutmeg
Javitri .......................... mace
Jeera ............................. cimin seeds
K:
Kabuli chana .................. chick peas
Kaju ................................ cashewnuts
Kalaunji ......................... nigella /onion seeds
Kala namak .................. rock salt
Kali mirch .................... black pepper
Kasoori methi ............. dry fenugreek leaves
Kesar .......................... saffron
Khajur ........................ dates
Khus khus ................... poppy seeds
Kishmish .....................raisins
L:
Lahsun ......................... garlic
Laung .......................... cloves
M:
Maida .......................... white flour
Mirch ........................... chilli
Methi dana ................. fenugreek seeds
Moongphali ................ groundnuts
Moong dal ................. split, skinless green dal
N:
Namak ...................... salt
P:
Pista .......................... pistachio nuts
Poha .......................... flattened rice flakes
R:
Rai ............................. mustard seeds
Rava ......................... semolina
Rajma .......................red kidney beans
S:
Sabudana ................. tapioca
Saunf ....................... fennel / aniseed
Shah jeera ............... caraway seeds
Sonth ....................... dry ginger powder
Sooji ........................ semolina
T:
Tej patta ................ bay leaf
Toor dal ................. yellow split lentils
U:
Urad dal ................. black gram