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A classic South Indian tempering made by sputtering mustard seeds in hot oil with lentils and spices. This aromatic flavor base is the perfect finishing touch for dals, chutneys, and vegetable dishes.
For 4 servings
Heat the oil and splutter the mustard seeds. Heat the coconut oil in a small tadka pan or skillet over medium-high heat for about 30-45 seconds. To check if it's ready, drop in one mustard seed; if it sizzles and pops, the oil is hot enough. Add all the mustard seeds and let them splutter completely, which will take about 30 seconds. You can partially cover the pan to prevent them from jumping out.
Toast the lentils. Once the mustard seeds stop spluttering, reduce the heat to medium-low. Add the urad dal and chana dal. Sauté, stirring continuously for about 60-90 seconds, until they turn a light golden brown. Do not let them burn, as they will taste bitter.
Add aromatics. Add the broken dried red chilies and fresh curry leaves to the pan. Be cautious as the curry leaves will crackle and splatter. Sauté for another 30 seconds until the curry leaves turn crisp and the chilies darken slightly.
Finish with hing and use immediately. Turn off the heat. Immediately add the hing powder and give it a final, quick stir for 5 seconds to release its aroma. Instantly pour the hot tadka over your prepared dal, chutney, sambar, or vegetable dish to infuse it with flavor.
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A classic South Indian tempering made by sputtering mustard seeds in hot oil with lentils and spices. This aromatic flavor base is the perfect finishing touch for dals, chutneys, and vegetable dishes.
This south_indian recipe takes 5 minutes to prepare and yields 4 servings. At 78.76 calories per serving with 0.83g of protein, it's a beginner-friendly recipe perfect for condiment.
For a different flavor profile, add 1-2 cloves of thinly sliced garlic or 1/2 teaspoon of grated ginger along with the dals.
Add a pinch of turmeric powder along with the hing for color and earthy flavor.
Add a tablespoon of chopped cashews or peanuts with the dals for an extra crunch and nutty taste.
While urad and chana dal are traditional, you can use just one of them or omit them if you don't have them on hand.
Hing (asafoetida) is a traditional remedy for bloating and indigestion, while mustard seeds can stimulate digestive enzymes, making this tadka beneficial for gut health.
Curry leaves and mustard seeds are packed with antioxidants that help fight free radicals in the body, potentially reducing the risk of chronic diseases.
When made with coconut oil or ghee, this tadka provides medium-chain triglycerides (MCTs) or butyrate, which are beneficial fats that can provide energy and support gut health.
Tadka (also known as chhaunk, vaghar, or tempering) is a cooking technique where whole or ground spices are briefly roasted in hot oil or ghee. This process releases their essential oils and deepens their flavor, which is then poured over a dish as a finishing touch.
The most common reason is that the oil was not hot enough when you added the seeds. The oil needs to be shimmering hot for the seeds to pop. If they don't pop, they will taste raw and slightly bitter.
One serving (approximately 1 tablespoon) of this Mustard Seed Tadka contains an estimated 65-70 calories, primarily from the coconut oil.
In moderation, yes. It uses healthy fats from coconut oil and contains beneficial spices. Mustard seeds, curry leaves, and hing are known for their digestive and anti-inflammatory properties. However, it is a fat-based condiment, so portion control is important.
Yes, you can. While curry leaves provide a unique, aromatic flavor characteristic of South Indian cuisine, the tadka will still be flavorful with the other ingredients. You can proceed with the recipe without them.
It's best to use tadka immediately for maximum flavor and aroma. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. The curry leaves may lose their crispness upon reheating.