5 types of 'tadka' that can amp up your dishes
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Popularly used in dal dishes across Indian households, tadka can instantly amp up the meal and add a distinct flavor and aroma to it.
Each and every Indian state has its own tadka recipe that is made with special herbs and spices.
Here are five types that can make a simple bowl of dal taste uniquely flavorful and mouthwatering.
Spicy and flavorful
Kalonji tadka
Packed with a rich flavor, this simple kalonji tadka will add a spicy kick to your dal dishes.
Add kalonji seeds to mustard oil and saute well. Add red chili and diced tomato and cook the mixture well.
Boil masoor dal and add to a bowl. Pour the tadka over the dal, mix well, and serve hot with some rice.
Smoky flavor
Dhaba tadka
This dhaba tadka is loaded with a spicy, smoky, and garlicky flavor.
Saute cumin seeds, red chili, green chilies, garlic, ginger, and turmeric powder in a ghee-greased pan.
Add onions and tomatoes and cook well. Add garam masala, coriander powder, and a dash of water, and mix everything well.
Pour cooked dal, simmer well, and boil. Serve hot with rice or roti.
Distinct flavor
Mustard seed tadka
This mustard seed tadka not only adds a distinct flavor to dal but is also great for your overall health.
Packed with anti-inflammatory properties, mustard seeds help strengthen your immune system.
Add mustard seeds to a ghee-greased pan and saute well. Add red chilies and cook.
Pour boiled dal into the tadka, temper with tamarind pulp, and serve hot.
Quickest tadka recipe
Jeera-hing tadka
One of the easiest and quickest tadka recipes, this jeera-hing tadka adds instant flavor to moong dal and arhar dal.
Cumin seeds help ease digestive disorders and give relief from diarrhea and acidity.
Add ghee to a pan. Add cumin seeds and asafoetida and saute well. Once the seeds start sputtering, add cooked dal.
Give a nice stir and serve hot with rice.
Tartness and sweetness
Sambar tadka
This tadka recipe adds a little tartness, spiciness, and sweetness to sambar and makes it taste extra delicious.
Saute mustard seeds in an oil-greased pan. Add dry red chilies, curry leaves, and sambar masala mix and cook everything well.
Pour cooked arhar dal over the mixture, temper it with tamarind pulp, and give it a nice mix.
Serve hot with dosa or idli.