We use tempering in almost every Indian dish. Traditionally in Indian cuisine, tempering involves heating oil or butter first. Then we add the ingredients mentioned below. This process is done at the beginning of the cooking or as a final flavouring at the end.
However, here we are omitting oil and tempering the mixture. Below you can see the process of tempering without oil
If any of the above ingredients are missing, there are various options of seasoning the dish, such as cumin seeds, garlic, dried red chillies, ginger or split peas.
Tempering adds a distinct flavour to your dish. Enjoy this newfound process of flavouring your food without oil!!!
|1 teaspoon urad dal (split black lentils)|
|1/2 teaspoon mustard seeds|
|1/2 teaspoon chana dal (split bengal gram)|
|5-10 curry leaves|
|1/8 teaspoon asafetida (optional)|