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<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Ingredients==<br /> [[File:Spices in an Indian market.jpg|thumb|[[Spice]]s at a grocery shop in India]]<br /> [[Staple food]]s of Indian cuisine include [[pearl millet]] (&#039;&#039;bājra&#039;&#039;), [[rice]], [[whole-wheat flour]] (&#039;&#039;aṭṭa&#039;&#039;), and a variety of [[lentil]]s, such as &#039;&#039;masoor&#039;&#039; (most often red [[lentil]]s), &#039;&#039;tuer&#039;&#039; ([[pigeon pea]]s), &#039;&#039;[[Urad (bean)|urad]]&#039;&#039; (black gram), and &#039;&#039;moong&#039;&#039; ([[mung bean]]s). Lentils may be used whole, dehusked—for example, &#039;&#039;dhuli moong&#039;&#039; or &#039;&#039;dhuli urad&#039;&#039;—or split. Split lentils, or &#039;&#039;dal&#039;&#039;, are used extensively. Some [[Pulse (legume)|pulses]], such as &#039;&#039;channa&#039;&#039; or &#039;&#039;cholae&#039;&#039; ([[chickpea]]s), &#039;&#039;[[rajma]]&#039;&#039; ([[kidney bean]]s), and &#039;&#039;lobiya&#039;&#039; ([[black-eyed pea]]s) are very common, especially in the northern regions. &#039;&#039;Channa&#039;&#039; and &#039;&#039;moong&#039;&#039; are also processed into flour (&#039;&#039;[[Gram flour|besan]]&#039;&#039;).</div>

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