Vaghaar (tempering)

Foundation of many Indian dishes

Vaghaar, chonnk, baghaar, tadka, tempering forms the basis of many curries, dals and to top off many recipes like raitas, farsan (salty snacks), chutneys, etc.

It is a technique for extracting, locking the flavor of spices in warm oil and infusing it in the dish being prepared.

Depending on what you are cooking, tempering will include some combination of these ingredients:

Oil or ghee. Each type of oil or fat has a distinct flavor that could impact the end result. If you prefer a neutral oil grapeseed oil, avocado oil, vegetable oil are some options.

Spices: Mustard

Cumin Seeds

Asafetida

Dried red chilies

Cinnamon

Cardamom

Bay leaves

Sesame seeds

Fenugreek

Cloves

Fennel seeds

Star Anise

or other spices that the recipe may call for

Dals: Urad dal

Chana dal

Condiments: Curry leaves

Onion

Tomatoes

Green chilies

Garlic

Ginger

Cilantro

Whether you are starting the recipe or topping off a dish with tempering. The general order in which spices are added to oil remains the same.

Method:

1. Warm up the pan, add oil and let it heat up. To test whether the oil is warm enough add a couple seeds of mustard or cumin. If it starts to sizzle the oil is ready.

2. Start adding spices. Mustard seeds, urad dal, chana dal typically take longer than most other spices. So, start with these if they are called for.

Note: Urad / chana dal will start turning reddish and mustard seeds will start sputtering; that's when you know you can add other spices. It doesn't take too long...10-15 secs. So, be ready with the spices.

3. Cumin seeds go next. They'll start changing color. Again it's a matter of seconds.

4. If the recipe calls for it add bay leaves, cloves and any others spices. You'll smell they right away. That's your cue.

5. Add ginger, garlic, asafetida, curry leaves, Give it a few seconds and add onions. Sauté as needed, Add green chilies.

6. Add tomatoes and sauté until the oil separates.

7. Add cilantro and the other ingredients as called for in the recipe.

For everyday cooking, I temper with oil, mustard seeds, cumin seeds, asafetida, curry leaves, ginger chilly paste. I add the vegetable of the day and let it cook.

The key points to remember are -

• Make sure the oil is warm, not hot & smoky

• Spices cook quickly so be prepared to add them in quick succession

• Once the tempering is done add the main ingredients (vegetables, dals etc.) quickly or pour it over the raita or chutney or dal as soon as the tempering is done

• Letting the oil / spices cook further will result in burning

• Do not add water to hot oil!! You'll burn yourself.

It's hard to go wrong with tempering. You'll find your go to combination over time.