During the Mughal Empire, the staple diet of the masses primarily consisted of rice, millets, and pulses. This was due to the availability and affordability of these food items, as well as their nutritional value.

Rice:
- Rice was one of the most commonly consumed grains during the Mughal Empire. It was a staple food for both the rich and the poor.
- Rice was grown in abundance in the fertile regions of the empire, especially in the Gangetic plains.
- It was consumed in various forms such as plain boiled rice, pulao (rice cooked with meat and spices), and biryani (a flavorful rice dish cooked with meat or vegetables).

Millets:
- Millets, such as bajra (pearl millet) and jowar (sorghum), were widely consumed by the masses.
- Millets were drought-resistant crops that could be grown in arid regions, making them an important source of food for people living in such areas.
- They were used to make rotis (flatbreads) or porridge, providing a nutritious and filling meal.

Pulses:
- Pulses, such as lentils, chickpeas, and kidney beans, were an essential part of the Mughal diet.
- Pulses were a major source of protein for the masses, especially for those who could not afford meat.
- They were cooked into various dishes such as dal (lentil soup), chana masala (spicy chickpea curry), and rajma (kidney bean curry).

Other food items:
- While rice, millets, and pulses formed the backbone of the Mughal diet, other food items were also consumed.
- Fish and meat were popular among those who could afford them. However, they were not widely consumed by the masses due to their relatively higher cost.
- Chapatis, made from wheat flour, were consumed alongside rice and other dishes. They provided a source of carbohydrates and were commonly eaten with dal or vegetables.
- Ghee and oil were used for cooking and added flavor to the dishes. Ghee, in particular, was considered a luxurious item consumed by the wealthy.

Overall, the staple diet of the masses during the Mughal Empire revolved around rice, millets, and pulses. These food items provided the necessary nutrition and were affordable for the majority of the population. The availability and consumption of other food items, such as fish, meat, chapatis, ghee, and oil, varied depending on the socio-economic status of individuals.