Tadka/Phodni/Tempering for Sabzi and Dal

Ingredients:

• 1 to 2 tbsp Oil
• 1 tsp Mustard/Rai seeds
• 1 tsp Cumin/Jeera seeds
• 1 tsp Turmeric/Haldi powder

Directions:

1. Heat oil in a pan. Allow the oil to become hot.
2. Then add rai, allow to splutter then add jeera, again let them pop then add haldi.
3. At this point you can also add asafoetida if required in the recipe. Then turn off the gas. Tadka is all set. Pour this tadka on dal before dishing it up.
4. While making tadkafor sabzis, you can add green chilies and then vegetables like onions, tomatoes, potatoes, etc. and then add haldi.
5. Always keep in mind, while using both onions and tomatoes, put the onions first, and once they turn pink or translucent then add tomatoes.
6. After tomatoes start leaving oil…you can add masalas and other vegetables.