What’s Dal without Tadka?
Tempering or Tadka is the technique used in which either whole or ground spices are briefly-roasted in clarified butter (ghee) or oil to release their essential oils, added in the end to the dish to enhance the flavour and make it more aromatic.
Tadka is also known as Tarka, Bagar, Chounk and few other names in different languages. It is commonly added to dal (Indian lentil curry), sambar (lentil stew with tamarind broth) and other lentil-based gravies. It usually consists of mustard seeds and cumin which can be customised with curry leaves, fresh or dried chillies, garlic, tomato, onion, or powdered spices.
After the brief roasting, the tadka with the oil is transferred onto the dish. Usually, tadka is added as a finishing touch but it can be added at the beginning of the dish as well to impart a unique flavour. The rhapsody of various spices in piping hot desi ghee is the pure definition of Indian Cuisine.
The Tata Sampann Advantage
Tata Sampann’s Dal Tadka Masala recipe is specially crafted by chef Sanjeev Kapoor to ensure that you get an authentic flavour whenever you cook Dal Tadka at home. The spices used in our Dal Tadka Masala are processed such that they retain their natural oils, in order to bring the goodness of these ingredients to your table.
Carefully selected ingredients for the perfect tadka include salt, 17% chilli, 3.5% turmeric, 2% coriander leaves and coriander seeds, fennel, asafoetida, 7% ginger powder, 0.3% green chilli powder, 5% garlic, amchur, cumin, 13% dehydrated onion, and tomato powder.
Health Benefits of Dal Tadka Masala
- Essential fats to absorb necessary minerals and nutrients
- Cumin seeds are effective against acidity, gas, indigestion and diarrhoea
- Chillies, having vitamin A, B, and K, are effective in boosting immunity
- Turmeric cures infections and prevents cough and throat issues
- Coriander leaves aid in proper functioning of the digestive system
- Garlic improves cholesterol levels, reduces blood pressure and lowers the risk of heart diseases