| Category | Staples | Role | |----------|---------|------| | | Basmati rice, whole wheat flour (atta), millets (jowar, ragi) | Base of every meal | | Legumes | Toor dal, masoor dal, chana dal, moong dal, kidney beans, chickpeas | Protein source | | Fats | Ghee (clarified butter), mustard oil, coconut oil, sesame oil | Flavor & cooking medium | | Dairy | Yogurt (dahi), paneer (cottage cheese), buttermilk (chaas) | Cooling & probiotic | | Spices (whole) | Cumin, mustard seeds, cardamom, cloves, cinnamon, bay leaf | Tempering (tadka) | | Spices (ground) | Turmeric, red chili, coriander, cumin, garam masala | Color & depth | | Souring agents | Tamarind, raw mango (amchur), dried pomegranate seeds (anardana), yogurt | Tanginess | | Aromatics | Ginger, garlic, onion, green chili, curry leaves | Base of most curries |
