Tadka or Tempering or Chaunk is something that is added to every dal just before serving it. It enhances the taste, the looks and the color of the dal. In fact dal without Tadka or Tempering or Chaunk is like bread without butter. There are numerous versions possible for this but this is the most authentic version from the state of UP.
|Preparation Time:||5 minutes|
|Ghee (clarified butter)||1 tbsp|
|Cumin seeds (jeera)||1 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Whole red chilli (lal mirch)||2-3|
|Heeng (asafoetida)||A pinch|
- Heat ghee 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.
- Now add asafoetida powder to the ghee. Break whole red chillies in 2-3 pieces each and add them too.
- Once the chillies are fried, add red chili powder and mix. Turn off the heat. Tadka or Tempering or Chaunk is ready.
- Spread it hot over Dals.
- In the state of Punjab, onion, tomatoes, ginger and garlic is used in this Tadka or Tempering or Chaunk.
- In down South India, cumin seeds are replaced by mustard seeds and kari leaves.
- The fundamental principle is to add some fat to the dal with some spices.