NineFoods technique guide · Daal and finishing
Tarka (Baghar): How to Temper Daal and Curries
Hot ghee. Seeds first. Seconds, not minutes.
Written by Farwa ZeeshanRecipe developer, NineFoodsTarka, called baghar in Urdu, is the final sizzle of spices, garlic and onion in hot ghee poured over daal, raita or curry. A good tarka is the difference between plain lentils and dhaba daal. It takes seconds, so order and heat decide whether it is fragrant or bitter.
1 to 3 minCooking time
5Common tarkas
1Small pan
Tarka ingredients
Tap an ingredient to see when it goes in
Order matters.
Method
How to make a tarka
- Heat 2 to 3 tbsp ghee in a small pan until shimmering.
- Add seeds and let them sizzle.
- Add onion, then garlic, until golden.
- Turn off the heat, add powders.
- Pour at once over the daal and cover for a minute.
Pairings
Which tarka for which dish
| Dish | Tarka |
|---|---|
| Tadka daal | Cumin, garlic, dried chilli, Kashmiri chilli |
| Daal mash | Onion, garlic, green chilli, ginger |
| Raita | Cumin and curry leaves |
| Bengali daal | Panch phoron and dried chilli |
| Kadhi | Cumin, mustard, curry leaves, chilli |
Mistakes
Tarka mistakes
- Cold ghee: seeds stew instead of sizzle.
- Burnt garlic: take it off at golden.
- Chilli powder in hot oil: it burns black; add off the heat.
- Too little ghee: the tarka will not coat the daal.
Keep cooking
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Quick answers
Tarka FAQ
What is the difference between tarka and baghar?
They are the same; baghar is the Urdu word.
Why does my tarka taste bitter?
The garlic or spices burned.
Ghee or oil?
Desi ghee gives the best flavour; oil works.
When should I add the tarka?
Just before serving.