What is tadka?

Tadka, also known as tempering or seasoning, is a cooking technique commonly used in Indian cuisine. It involves frying whole or ground spices in hot oil or ghee to release their flavors and aromas before adding them to a dish. Tadka is often added to dals, curries, vegetables, and rice dishes to enhance their flavor.

Some common spices used in tadka include cumin seeds, mustard seeds, fenugreek seeds, curry leaves, dried red chilies, turmeric, and asafoetida. The spices are typically fried in oil or ghee until they start to crackle and release their flavors, and then poured over the dish to infuse it with their aromatic essence.

Tadka not only adds flavor to a dish but also acts as a garnish, adding color and texture. It is a versatile technique that can be used to customize the flavor profile of a dish based on personal tastes and preferences. Tadka is considered an essential step in many Indian recipes and is believed to be key in bringing out the true flavors of the spices used.