Tempering is the frying or dry roasting of spices (and sometimes other ingredients) to be added at some point in the cooking of a dish. Tadka is the term used when they're added at the finish in Indian cooking. (I'm not sure if the term"tadka" only refers to them being added at the finish though, but that's often when it's done.) South Indian cooking often uses fried dal as a spice. And it's not dal that's already been cooked; it's just raw dal that gets fried.
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Tempering is the frying or dry roasting of spices (and sometimes other ingredients) to be added at some point in the cooking of a dish. Tadka is the term used when they're added at the finish in Indian cooking. (I'm not sure if the term"tadka" only refers to them being added at the finish though, but that's often when it's done.) South Indian cooking often uses fried dal as a spice.
Tempering is the frying or dry roasting of spices (and sometimes other ingredients) to be added at some point in the cooking of a dish. Tadka is the term used when they're added at the finish in Indian cooking. South Indian cooking often uses fried dal as a spice.
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