Cupboard Essentials

Here you’ll find out what I tend to keep in my Kitchen Cupboard, from Lentils to Beans to Spices to Flavour Boosters. Every Kitchen has their essentials, and these are mines.

We tend to buy big packets of Lentils, Beans, and Spices and fill them up in big Glass Pickle Bottles, because they last forever.

On the Left you have Whole Moong Beans (Mugh) in the Middle Split Moong Beans (Chhotla Vari Mugh Ni Daar) with Skin and on the Right Split Moong Beans skinless. (Mugh Ni Daar)
*If you Soak the Whole Moong Beans in Water over night, it’ll cook quicker, also make sure you wash the Split Moong Beans in a couple of changes of Water also soak to reduce cooking time*
On the Left you have Whole Black Gram (Urad) and on the Right you have Split Black Gram (Urad Ni Daar)
This also comes in a powdered form.
*If you Soak the Whole Black Gram Beans in Water over night, it’ll cook quicker, also make sure you wash the Split Black Gram in a couple of changes of Water also soak to reduce cooking time*
Moth Beans (Mathiya//Math/Matki Beans)
This also comes in powdered form.
*I would recommend you soak these overnight, the more you soak, it’ll only reduce cooking time*
Pigeon Peas (Toor/Tuvar/Arhar Daal)
These come coated in Oil you also do get Dry too, but the one that’s coated in Oil is better. (they have a longer shelf life)
*Make sure you wash this thoroughly in about 5/6 changes of Water, also soak to reduce cooking time*
Split Chickpeas (Channa Ni Daar)
This also comes in powdered form.
*Make sure you wash this in a couple changes of Water, also soak to reduce cooking time*
Red Lentils (Masoor Daal)
*Make sure you wash this in a couple changes of Water, also soak to reduce cooking time*

Washing Daals/Lentils/Legume is a very important step and I wouldn’t recommend skipping it. Take a look for yourself with the pictures below