Re: Bhagaar / Tarka …
true , true.
Re: Bhagaar / Tarka .......
Anybody uses heeng , hing , Asafoetida ? I love the distinct aroma it gives to daal when used with bhagar/tarka.
If I can crush/powder it, I wlil try it.
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.
oo. which daals are heavy..and which are lighter?
depends on what kind of daal dish it is. anything from panch-phoran to curry leaves.
What kind of daals are there?
So I guess maybe it should be a seperate thread (if there isn't one already)...about the different kind of daals/daal dishes out there..
I usually cook mash ki daal, or chanay ki daal, and with rice, I'll make a mix of masoor and moong daal...
Last night I cooked sabat moong+masoor+chana daal and it came out so yum.*
Re: Bhagaar / 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. *
Yes!
Re: Bhagaar / Tarka .......
The bhagar we use is depends on the daal. It's different for each.
Re: Bhagaar / Tarka .......
sookhii safed maash kii daal ke saath surKh pyaaz kaa asli ghee meN taRkaa best hotaa hai jise Khuskaa ke saath Khoob taal mel hotaa hai...best daal-chaawal combo!!! :)