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Examples
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A tarka is a method of flavoring Indian dishes that involves heating vegetable oil (mustard oil is popular) or ghee (clarified butter that has been prepared in a way that gives it a nutty flavor) in a pan and cooking flavoring elements in it until everything is browned and sizzling.
Tigers & Strawberries » Bean Cuisine II: Saag Masoor Dal 2005
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A tarka is made of spices and sometimes onions or chiles cooked in ghee or oil, then stirred into a dish just before serving to fill it with fragrance and delightful flavor.
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Dals should be cooked long and slow for maximum creaminess, and left relatively plain, the better to set off the spicy, aromatic tarka which makes such a sizzling garnish.
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Dals should be cooked long and slow for maximum creaminess, and left relatively plain, the better to set off the spicy, aromatic tarka which makes such a sizzling garnish.
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The final step in any dal is the tarka also known as the baghaar or chownk – a mix of spices fried in oil or ghee until sizzling and aromatic, and then folded through the creamy pulses just before serving.
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Authentic Indian dal is made, as Barbara makes it, by cooking the lentils in fairly plain water and then adding the spiced and aromatic tarka to the lentils.
Archive 2009-10-01 Laura 2009
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The murg (chicken) reshmi kebab, dal tarka and naan bread make a good lunch for two for about $12 total.
Delhi Mini-Guide: What to See, Eat and Buy Around Commonwealth Games Stadiums WSJ Staff 2010
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The final step in any dal is the tarka also known as the baghaar or chownk – a mix of spices fried in oil or ghee until sizzling and aromatic, and then folded through the creamy pulses just before serving.
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The murg (chicken) reshmi kebab, dal tarka and naan bread make a good lunch for two for about $12 total.
New Delhi Guide 2010
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Authentic Indian dal is made, as Barbara makes it, by cooking the lentils in fairly plain water and then adding the spiced and aromatic tarka to the lentils.
Indian Spiced Pumpkin Lentil Stew Laura 2009
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