Shyama

Use the same weight; soak overnight and pressure-cook until tender. Darker colour and slightly stronger bean flavour.

Use the same weight of dried chickpeas, soaked overnight and boiled until soft. Firmer, nuttier and less oily than soy bean.

Use the same weight; soak 4 hours and cook until soft. Cooks faster and gives a softer, milder dal.

Use the same weight, top and tail, and cook the same way. Closest match.

Use the same weight and trim; cooking time is the same.

Use the same weight, cut into similar lengths, and cook 2 minutes longer until tender.

Use the same dried weight, soak overnight and pressure cook 15-20 minutes longer. Firmer and nuttier.

Use the same weight; no soaking needed and cooks 20-25 minutes faster. Less creamy.

Use the same weight, soak 2 hours and cook 15-20 minutes less. Softer and earthier.

Use equal weight. Needs longer soaking and cooking; the dark skins impart an earthy flavour and greyish-black hue unless thoroughly rubbed off.

Use equal weight when tempering (tadka). Provides a comparable nutty, crunchy texture in hot oil, though grains are slightly larger.

Use equal weight for batters or dals. Ferments and cooks faster, producing a lighter, less sticky, and less viscous consistency.

Use 100% of the weight. Soak for at least 1 hour; takes about 10 minutes longer to cook through and has a marginally earthier flavour.

Use 100% of the weight. Reduces cooking time by about 10 minutes and breaks down softer, giving a smoother consistency rather than distinct grains.

For tempering or tadka only: use 70% of the weight. Browns faster in hot oil, providing a nutty, crunchy bite.

Use the same weight. Soak 4 hours and cook 20–25 minutes; it is softer and much less earthy.

Use the same weight. Soak 4 hours and simmer 20–25 minutes; flavour is milder and the broth less dark.

Use the same weight. Soak 4 hours and cook until tender, about 25 minutes; it gives a similar firm bite but a gentler taste.

Use the same weight; it is closely related and cooks in a similar time. Soak as directed.

Use the same weight, but soak overnight and cook much longer; the texture will be firmer and nuttier.

Dry-roast lightly in a pan and grind to a fine powder; use equal weight (1:1). Offers a noticeably fresher, brighter citrus note.

Use 50% to 75% of the weight. Lacks the floral, citrusy profile of coriander and turns the gravy heavier, earthier, and darker.

Use 50% of the weight and stir in near the end of cooking. Adds warmth and depth since it contains ground coriander, but introduces stronger spices like clove and cinnamon.

Dry-roast briefly and grind finely; use equal weight (1:1). Imparts an even punchier, nuttier, toasty aroma than pre-ground cumin.

Use equal weight (1:1). Adds mild, lemony sweetness rather than cumin's smoky, earthy bite; curries will taste lighter and less savoury.

Grind finely; use 60% to 75% of the weight. Produces a darker, more complex, smoky-herbal flavour suited to rich gravies.

Use equal weight, chopped fresh and stirred in off the heat or used as garnish. Matches the citrus-herbal profile identically.

Use 40% to 50% of the weight; chop finely and add at the very end. Adds fresh herbal brightness, but shifts the aroma toward cool menthol.

Use equal weight; handles high tempering heat well and keeps flavours neutral.

Use equal weight; cook over gentle heat to prevent browning the milk solids too quickly.

Use about 60–70% of the blend weight as crushed dried red chilli, and add fresh garlic paste at about 30–40% of the blend weight. Soak the chillies if a smooth paste is needed. Keeps the heat and garlic but loses the dried-garlic depth.

Use about 1.5 times the weight and stir in 1 crushed garlic clove per 10 g of blend. Fresher and wetter, so fry a little longer to drive off moisture.

Use the same weight of flakes and add garlic paste at about half the flakes' weight. Quicker, no soaking, but coarser and less rounded.