Basic Tarka
From nainajani 16 years ago
- 5 minutes to make
- Serves 4
tarka, or spice-flavored ghee, is prepared and added to a dish just before serving. There are two popular types of tarkas: those made with garlic and dried red pepper, and those made with cumin, cardamom, and cloves. Read more Both contain a pinch of asafoetida powder. With moong dal, the cumin seed tarka is usually used. A tarka is usually part of a basic raita. Raitas or Yogurt salads are an ideal summer food because yogurt is cooling and has a regenerating effect on the system. In winter, yogurt's cooling effect can be balanced with the help of warming spices, such as nutmeg, saffron, cinnamon, ginger or cloves. See less
Ingredients
- 1 tablespoon ghee shopping list
- 1 teaspoon minced garlic shopping list
- 1 dried red chili ( crushed or whole ) shopping list
- ½ teaspoon asafoetida powder shopping list
- 1 teaspoon cumin seeds shopping list
How to make it
- Basic Tarka Recipe
- In a ladle or small frying pan, heat the ghee. Add the spices and sauté for a few minutes, until well-toasted and fragrant. Add the tarka to the dal dish and cover immediately with a tight-fitting lid. Allow to stand for a few minutes while the flavors blend.
- Variation :
- When making a moong bean dal, use the seeds of 1 black
- Cardamom pod, 2 whole cloves, and 1 teaspoon black cumin
- Seeds.
- http://groups.yahoo.com/group/houseindiancuisine
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