Dahi Tadka
Servings 2 servings
Calories 180kcal
Equipment
Ingredients
- 2 Cups Yogurt
North Indian
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Jeera
- 1 pinch Asafetida Hing
- 1 Clove Garlic sliced thin, across
- 5-10 Curry Leaves
- ¼ cup Onion or shallot
- 1 Green chili slit for less spice, chopped for spicier
- ½ Teaspoon Ground turmeric
- ½ Teaspoon Ground coriander Seeds
- 2 Teaspoon Ground chili powder
Instructions
- Prep all the ingredients.Measure them out and keep them on the side.Do not mix them, keep them separately on a plate or in several bowls.
Heat the oil
- In a small pan, heat the oil or ghee. You want it to come up to 340 F or 170 C.To test this, add one single mustard seed, if it pops and cracnkles, the oil is ready.
- Add the cumin first. It should split and splutter and turn brown. If it turns black, the oil is too hot.
- Reduce the heat to medium now.
- Add asafetida (hing) , chopped onion and garlic. If using, add green chili and coriander seeds next. Use a spoon to move things around.
- The garlic should start to turn golden brown on the sides.
- Switch off the heat, add the dry ground spices- turmeric, coriander powder and red chilli powder.
- Whisk the yogurt in a bowl.Add the tempering to it.
- If needed, add a little water to adjust the consistency.
Notes
Tips and Tricks
- Make sure your tempering ingredients are already prepped and next to you before heating the oil.
- Tempering sizzles and splatters. It burns easily, in matter of seconds. So your full concentration should be on the tempering.
- Whisk the yogurt before adding the tempering.
- Do not cook the yogurt, it will split.
- Use Skyr or greek yogurt for a high protein version
Nutrition
Serving: 0.5teaspoon | Calories: 180kcal | Carbohydrates: 18g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 237mg | Potassium: 487mg | Fiber: 2g | Sugar: 13g | Vitamin A: 939IU | Vitamin C: 56mg | Calcium: 334mg | Iron: 1mg