Chaunk or tempering is something that is added to every dal in India. It not only adds color but taste to the dal.
|Preparation Time:||5 minutes|
|Butter or ghee (clarified butter)||1 tbsp|
|Cumin seeds||1 tsp|
|Red chili powder||1/2 tsp|
|Whole dried red chillies||2-3|
- Heat butter in a small pan. If using butter instead of ghee, add a few drops of vegetable oil so that butter does not burn.
- Add cumin seeds and wait till they puff up.
- Add asafoetida to butter. Break whole red chillies in 2-3 pieces each and add them to the butter.
- Once the chillies are fried, add red chili powder and mix. Turn off the heat.
- Spread it hot over Dals.