Tadka On a Simple Yellow Dal (split pigeon peas / Lentlis)
So what exactly is a tadka? Tadka or tempering is a technique that involves adding spices to hot oil. It is mainly done to extract flavors from whole spices in the oil. Tadka, tarka, phodni, chonk or tempering, call it what you may, it remains a delicate technique. Keep the oil lukewarm and the spices won’t sizzle Heat the oil too much and the spices will burn.
The best vessel to perform a tadka is a round-bottomed one like a kadhai or handi. It keeps the oil and spices together which allows for maximum flavor. But if you don’t have one, you can always do it on a flat-bottomed vessel.
|Preparation Time: 10 mins
|Cooking Time: 10 mins
If you have a cooked yellow dal that will reduce the time to add this tadka:
You can enjoy this with steaming rice. This is the simplest form of adding a tadka to a dal. You can do a lot of variations to this.
Lee me know what variations you while making a simple dal in the comments made.