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You may use a small non-stick frying pan to temper spices for your routine dal tadka, but eventually; the pan would take on curry flavours and won’t be apposite for cooking or tossing anything else. What to do then?
Here’s the answer- Pigeon’s all new non-stick tadka pan which is available at Amazon.
Skilfully crafted with a thick aluminium body and featuring a spiral bottom, the Non-Stick Tadka Pan from the Pigeon conglomerate delivers superior and even heat distribution. The tadka pan is finished with three layers of Stonehenge coating for breath taking performance whilst cooking. The pan is secured by strong, sturdy and stay cool Bakelite handles that would ensure ease of handling and safety. This tadka pan is suitable for seasoning or frying whole or ground spices in hot oil which can be later added to main dishes. What makes this pan special is that it extracts and retains the essence and flavour of spices.
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HEENG JEERE KA TADKA
Ingredients:
- Teaspoon cumin seeds (Jeera)
- ½ Teaspoon Mustard seeds (rai) (optional)
- Pinch of asafoetida
- Tablespoon vegetable oil
Method
- In a small pan (tadka pan) add 1 tablespoon oil, cumin seeds, mustard seeds and asafoetida and fry them for 2 to 3 minutes on medium heat or until cumin seeds become dark brown and mustard seeds start splattering.
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