How do I make Indian food without access to the same spices?

Witty — Wed, 14 Jan 2004 17:47:33 -0800

This small, simple little restaurant in northern Virgina has completely turned me on to the comfort and charm that is Indian cuisine. [more inside] I'd love to reproduce some of these dishes at home. But many of the recipes are rather intimidating because they're made from lots of ingredients I don't normally keep around the kitchen. I don't mind buying what I need. But I'd like to keep things practical. I'm lost in the Indian spice and grocery store. I can see that if I wanted to, I could buy everything in it's pure state. But I also see convenience products are available... mixes, pastes, etc. But I have no idea what they are or for what they might serve as a substitute. My point is, has anyone else been in this position? What's the best way to get started without spending $100 on ingredients, just so I can have each variety of Dal on hand and big bags of every spice? I want to be able to come home from work and knock-out something for dinner once in a while. What are the must-haves for an everyday Indian kitchen?

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How do I make Indian food without access to the same spices?