Others - Tempering

Tempering

Ingredients Quantity Oil 1 Tbsp Cumin Seeds 1 tsp Urad dal 1 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Garlic Cloves, Sliced 2 Red Chillies, pieces 1 Curry Leaves 5

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Add Oil to pan in medium flame. When it becomes heat add asafotida, cumin seeds, mustered seeds to it. When the muster seeds crackles add urad dal.The crackling of the spices or change in their color indicates that the process is above to complete. This usually takes only seconds, so be prepared to move fast.
2. Once urad dal becomes light golden color add garlic cloves and dry chillies. Let it fry till the chillies become little dark.
3. Finally switch off the flame and add curry leaves to it.

1. Indian tempering is done either at the beginning of the cooking process or as a final flavoring at the end. Add this tempering where ever required in your recipes.
2. When added to very hot oil, spices will begin to splatter. You can cover the pan when they spit, but you still have to move fast. Have all the other ingredients ready to go (if this is at the beginning of the cooking process) or have the final dish ready for the tadka as soon as it is done. It only takes seconds, so be prepared ahead of tim