what goes in your Bhagaar / Taarka ?
Many people including my own mom put onions in tarka 
but I don’t like floating onions on my daal so whenever I put tarka I just add garam masala , curry leaves , zeera & sabut lal mirch 
I love tarka on daals offcourse and on haleem also woh bhi ghee ka 
Re: Bhagaar / Tarka .......
I would love to put what you do, but my kids just won't eat it then, :(
So I normally just put zeera, garam masala, and garlic topped off with fresh corainder (dhaniya). The kids then eat it happily! I use small amount of butter instead of ghee.
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Diamond , I too have serious issues with onions floating on top of the salan .. is liye I do the onions until they are slightly charred .. like when they turn dark brown slightly black .. thats when i remove them and add them into the daal / haleem ... then they dont float and give out that beautiful taste and aroma ...
But I dont include them in the bighar ... for the bighar, I just do the seeds like zeera/ red chilli / corriander seeds / methi seeds
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oil, cumin seeds, chicken cube, whole/dry red pepper, shredded garlic, dry curry leaves and pinch of garam masala.
no onion's for us unless its a baghar on Haleem.
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pyaaz :) and sometimes bhabhi puts in zeera :)
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Every dish has its own typical bhagar/tarka.
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for daal its usually onion, garlic, ginger if i have it and powdered zeera.
Re: Bhagaar / Tarka .......
for daal its usually onion, garlic, ginger if i have it and powdered zeera.
Anybody uses heeng , hing , Asafoetida ?
I love the distinct aroma it gives to daal when used with bhagar/tarka.
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Anybody uses *heeng *, hing , Asafoetida ? I love the distinct aroma it gives to daal when used with bhagar/tarka.
begum use it sometimes (just a pinch)
Re: Bhagaar / Tarka .......
begum use it sometimes (just a pinch)
Yep it is used a pinch , how do you like it ?
Re: Bhagaar / Tarka .......
Anybody uses heeng , hing , Asafoetida ?
I love the distinct aroma it gives to daal when used with bhagar/tarka.
*my bhabhi uses it sometimes depending on the recipe of the veggie/daal. it's a good anti gas production but it got a horrible pungent smell. i remember my dad used to have it in a very minuscule amount and i had to break it into small-small pieces. my fingers would smell horrible for hours. *
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Yep it is used a pinch , how do you like it ?
I cant tell it by taste unless she tells me that she has used heeng :D
Re: Bhagaar / Tarka …
heeng .. ohhhhhh me gosssh .. two years ago when i started cooking … an Indian aunty ( a very good cook ) told me some really good stuff about using heeng .. so i tried and the food became so stinky :no: … tried it a few times again , but didnt like it at all … I think you have to be used to its taste to be able to enjoy it ..
Re: Bhagaar / Tarka .......
depends on what kind of daal dish it is. anything from panch-phoran to curry leaves.
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Depends.
For heavier daals, I use onions , zeera, green chillies.
For lighter daals, I usually stick to garlic and zeera, and a tsp of deghi mirch for the red color.
Re: Bhagaar / Tarka …
The miniscual amount used does not alter taste of food. It has strong aroma and strong taste so you have to be very carful about the quantity of it being used. Many Indian restaurant use it in some of their daal and bhaji and many India packet masala does have it too.
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Hing has to be used in very small amounts as it has a bitter taste. It has great health benefits.
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I just realized I may have been using a bit too much of it .. coz I used to add in half tsp of it :(
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Re: Bhagaar / Tarka …
we learn something everyday ..