How to give tadka phodni chaunk tempering ?

Chaunk (Hindi: छौंक); sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called tarka, tadka, bagar, phoron in Bengali, Thaalithal (தாளித்தல்) in Tamil, oggaraṇe (ಒಗ್ಗರಣೆ) in Kannada, vaghaar (વઘાર) in Gujarati, Thalimpu (తాళింపు) or popu ( పోపు in Telugu), Baghaar (Urdu: بگھار) ,phodni in marathi


It is  translated as tempering is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish.

Chaunk is added at the end of cooking, just before serving (as with a dal, sambar or stew), or else prepared at the beginning of cooking, before adding the ingredients to a curry or similar dish.

Ingredients typically used for chaunk include cumin seeds, black mustard seeds, fennel seeds, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves. When using multiple ingredients for a chaunk they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In Bengali cuisine, a mixture of whole spices called panch phoron is used for this purpose.



Chaunk is believed to not only add flavor but also to aid in digestion, unless the person consuming the dish has trouble with digesting fatty foods.

Method:


You need to have a tadka pan as shown in above image.

1.Heat the oil/ ghee oil in tadka pan.

2.Next Add cumin seeds/mustard seeds.

3. When they begin to change colour add ,curry leaves or red chilli pieces or garlic.

4. Next add hing (asafoetida). switch off gas remove pan from gas 

5. Add this seasoning to the dal or veggies.


6.Alternately you can prepare tadka  at the beginning of cooking, before adding the ingredients to a curry or similar dish.

TADKA ON TOP

TADKA AT BEGINNING

Tips:


1.Be careful while giving tadka as some ingredients may splash
2. Also the temperature of oil is important if oil gets too hot then tadka may get burnt.
3. If you feel that oil has become too hot then remove pan from gas wait for 1 minute & then proceed from step number 2.