Ajwaini Jhinga

Use the same weight; cook 2–3 minutes until just pink. Same sweetness and bite.

Use the same weight; slightly less sweet, so cook 1 minute less.

Use the same weight; they cook in 1–2 minutes, so add them later.

Use the same weight; sharper and less floral, so reduce any extra souring slightly.

Use about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.

Use 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use 100% of the weight. Many commercial gram flours are milled from split peas; performs identically in pakora batters and kadhi.

For crisping batters or binding cutlets: use 50% to 60% of the weight. Produces a very crisp shell but lacks the earthy, roasted nutty flavour of besan.

Use equal weight, whisked thoroughly until smooth before adding to hot dishes to prevent curdling.

Use equal weight with 1 teaspoon lemon juice mixed in. Provides rich creaminess in curries, but adds a noticeable coconut flavour.

Use 80% of the weight plus a squeeze of lemon juice for acidity. Enriches sauces nicely, though it is richer and less tangy.

Use the same weight for a similar mild colour; it has a little more heat, so taste as you go.

Use 50–60% of the weight; it is much hotter, so add it gradually.

Use 25–40% of the weight; it gives heat but little colour, so it changes the look of the dish.

Use the same weight; this is the same spice.

Use 75% of the weight, toasted; different, less medicinal flavour.

Use 50% of the weight, crushed; sweeter and milder.

Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.

Use equal weight; mince finely and crush with the flat of a knife before frying.

Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Use equal weight; crush or finely grate to a smooth pulp to replicate the same fresh, pungent moisture in your base gravy.

Use 20 to 25% of the weight; mix with a teaspoon of water before adding to oil so it does not burn, noting it lacks the fresh bite.

Use the same weight, sliced very fine; milder and fresher, with a similar allium note.

Use the same weight but mostly the green parts; the white is sharper.

Use 50% of the weight, chop very fine and rinse to soften the raw bite.