'Heat your oil of choice, sprinkle in some black mustard and cumin seeds, and watch as they temper and splutter and pop.'
My usual suspects were there: lime juice, honey, and tahini; salt and pepper to taste. But rather than streaming in cold extra-virgin olive oil, I whisked in a cooled-down tadka I had made just moments earlier.The spice-infused oil added an extra, wonderful layer of taste and complexity to my weeknight salad.
When it comes to tadka, the world is your oyster. Go to town with the spices you like: coriander or celery seeds, cloves, peppercorns, thyme, curry leaves, bay leaves. If you want some heat, feel free to add sliced green chile peppers, too . Mix and match to identify and test new flavor combinations—and don’t forget to remove miscreants like peppercorns before making the salad dressing.
France Dernières Nouvelles, France Actualités
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