Easy Bengali Egg Tadka Recipe (2024)

FAQs

Should you add tadka before or after cooking? ›

The high temperature causes the spices to release their essential oils and aromatic compounds, resulting in a burst of flavour. Tadka can be added to a dish before or near the end of the cooking process, giving the final preparation its unique and distinct taste.

Tarka (also known as tadka, bagari or chownk) is an Indian cooking technique of tempering spices in oil. Tempering spices helps to add a layer of flavour and texture to many Indian dishes and curries. Whole or broken spices are quickly fried in hot oil to release their essential oils and flavour the cooking oil.

Some of the common spices used in tadka are mustard seeds, cumin seeds, curry leaves, cloves, pepper, whole dry red chilli, bay leaf, garlic, and asafoetida added to hot desi ghee. When mustard seeds start spluttering, add red chili powder and add the whole tadka in the dal.

The Benefits of Tadka

This process will serve to enhance the flavor and smell of the dish. Beyond flavor, the process can lead to certain nutritional benefits. For instance, layering hot oil on cumin can help with indigestion and acidity, while tempering curry helps the body's immune system.

Because of this, olive oil is not recommended for making tadka, as it burns at high temperatures. Use refined sunflower oil, coconut oil or even mustard oil instead when preparing tadka.

Tadka is the tempering. Usually, after a dish (particularly dal) has been prepared, some spices are tempered in a little ghee/oil and added at the top of the dish.

Tadka, also known as tarka, refers to both a technique and the infused oil it produces, which adds an extra layer of flavor and texture in many Indian dishes.

This tadka is always prepared in mustard oil. Make sure you heat mustard oil well enough before using it.

Ideally use ghee, coconut, sunflower or vegetable oil, but not olive oil or butter. The oil or ghee should be very hot at first, then reduced to medium, then the spices are added. You will know the oil is hot enough when you can see a slight shimmer.

Oxidized oils have free radicals. Not only this, cooking on high heat with olive oil can release toxic smoke which contains compounds harmful to our health. So avoid using olive oil for Indian tadka, frying, etc. Some refined olive oils may claim that its fit for frying, etc.

How long does tadka last in the fridge? ›

Notes. Tadka can be used immediately in fresh dishes you are cooking, or stored in the fridge for 3-5 days. You can also freeze tadka in ice cubes, pop it out and store in the freezer for up to 3 months. I don't use green chili or much red chili when I'm making it ahead for the freezer.

Tadka and chonk both are actually names for a kind of tempering. When we say chhonk we refer to a tempering or condiment with curry leaves,mustard seed, cumin and asafoetida and things like that. When we say tadka we usually mean blend of spices along with onion or garlic .

What is the difference between dal fry and dal tadka? Dal fry is when you add cooked dal to the sautéed/ fried masala & simmered for a short time. Dal tadka is when you pour tadka (tempering) over cooked spiced dal & no further cooking is done.

Masala dal is usually prepared with Toor dal (arhar dal) which is a very simple and easy to cook dal but when you give spicy tadka of onion, garlic, tomato and green chilies it becomes spicy and flavorful. Tadka means tempering in Hindi and every household has its own combination of seasoning for tadka.

THE SCIENCE BEHIND TADKA

Tadka involves briefly roasting whole or ground spices in hot fat to extract their essential oils, intensifying the flavors and aromas and elevating them to new heights.

Whereas seasoning before or during cooking is often about effectively integrating salt and other seasonings into a dish, seasoning foods after cooking can be an instant, easy way to add complexity and layers of texture to any finished dish, along with contrasting pops of flavor.

So, when do you saute the garlic? Why, after the onion! Onion is the first to go in the pan because it needs time to become translucent, meaning it's cooked, which takes about 10 minutes. Garlic, on the other hand, cooks quickly and burns easily, so introduce it after the onion is cooked.

We recommend seasoning your meat a bit before cooking to allow it to settle and absorb for a tastier outcome. You can also add some seasoning towards the end of the cooking to subtly enhance the taste. Take note that this is only to enhance the flavor and not the initial seasoning.