What is Tadka?

What is Tadka?

When I started cooking, I stumbled across the lovely term “tadka”.  In English, tadka is known as tempering.  It is also know as bhagaar or vaghaar and is the process of releasing the flavours from spices in hot oil.  The hot tadka is then poured into the curry to add aroma to the curry especially to dal dishes.

When preparing the tadka, I like to use mild and light olive oil (you can adjust the amount you use), 1 tsp cumin seeds, 1 tsp mustard seeds, 1/2 tsp coarse black pepper, a pinch of hing (asafoetida), sometimes a few cloves of crushed garlic, 1/2 tsp red chilli (flakes or fresh) and 2 tbsp tomatoe puree.  This tadka is fantastic and transforms a simple dal dish into something tantalisingly tasty!

Sometimes, after soaking the dal, I put the dal to simmer with some salt, go off and do some chores, then when the dal is soft I prepare the tadka in a few minutes and dal is transformed from a bland boiled dal to mouth-watering tadka dal!

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Categories: Blog

One comment

  1. Sherry said on March 20, 2014 Reply

    I tried it at home. The dal turned out to be awesome. Guess if we put the chopped garlic first in the olive oil it tastes even better. Bon Apetit!

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