Types Of Tempering In Indian Cuisine | तड़के के प्रकार | Basic Cooking Recipe In Hindi | Varun

Learn different types of temperings in Indian Cuisine from The Bombay Chef – Varun Inamdar only on Rajshri Food. Make this Basic Cooking Recipe In Hindi of तड़के के प्रकार at home and share with us your experiences in the comments section below.

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Ingredients:-
Tadka 1 (At the Beginning)
Ref: Sambhar

¾ cup Pigeon Peas, pressure cooked
2 Drumsticks, cut and boiled
2 tbsp. Sambhar Masala
1 Tomato, diced finely
1 tbsp. Tamarind Pulp
1 tsp. Jaggery

Tempering:-
2 tbsp. Coconut Oil
1 tsp. Mustard Seeds
¼ tsp. Fenugreek Seeds
¼ tsp. Asafoetida
3-4 Red Dried Chillies
A sprig of Curry Leaves
½ tsp. Turmeric Powder
1 tsp. Red Chilli Powder

Tadka 2 ( For finishing)
Ref: Dal Tadka

¾ cup Pigeon Peas, pressure cooked
1 tomato, diced finely
2 tbsp. Coriander Leaves

Tempering:-
2 tbsp. Ghee
1 tsp. Cumim Seeds
¼ tsp. Asafoetida
1 tbsp. Green Chillies
1 tbsp. Garlic, crushed
½ tsp. Turmeric Powder
1 tsp. Red Chilli Powder

Method:-
Tempering At The Beginning:-
– Mix the Sambar ingredients together.
– In a saucepan, heat coconuit oil and add mustard seeds to it.
– Once the mustard seeds crackle, add fenugreek seeds, asafoetida, curry leaves and red chillies. Mix well.
– Pour the Sambar mixture in the tempering and stir.

Tempering For Finishing:-
– In a pan, heat ghee and add cumin seeds and let them crackle.
– Then add asafoetida, garlic-green chilli crush and stir.
– Now add red chilli powder and pour over the Dal.

Types of Tadkas are ready!

Host: Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant
Editing: Dinesh Shetty
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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