Tadka, also tarka or chhaunk, is a technique of briefly frying whole spices in hot ghee or oil and pouring the fragrant fat over a dish, usually dal. In English it is called tempering. It is the final step that gives dal its flavour.
In what order do spices go into a tadka?
Whole seeds first, such as cumin or mustard seed, until they sizzle or pop. Then aromatics such as garlic, dried chilli and curry leaves. Hing and ground spices go in last, for only a few seconds, or they burn.
What often goes wrong with tadka?
Fat that is too cool, so the seeds do not open, or too hot, so ground spices turn bitter. Have everything ready next to the pan: a tadka takes less than a minute.
Frequently asked questions
- Can I make tadka with oil instead of ghee?
- Yes. Ghee tastes nutty, but a neutral oil or mustard oil works too.
- Do you pour tadka over dal or stir it in?
- Either: pouring it over just before serving gives the most aroma.