Why is tempering added to dal tadka in Indian cuisine?
Answer and explanation
Correct answer: To enhance the flavour and aroma of the dal
In tempering, spices such as cumin, asafoetida, garlic and dry chilli are heated in oil or ghee. This releases their aromatic oils and improves the flavour and aroma of the dal. Tempering is not used to thicken dal or reduce its cooking time. Exam tip: associate tempering mainly with added flavour and aroma.
Frequently asked questions
What is the correct answer to this question?
To enhance the flavour and aroma of the dal
Why is this the correct answer?
In tempering, spices such as cumin, asafoetida, garlic and dry chilli are heated in oil or ghee. This releases their aromatic oils and improves the flavour and aroma of the dal. Tempering is not used to thicken dal or reduce its cooking time. Exam tip: associate tempering mainly with added flavour and aroma.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Work, Livelihood and Career. Topic: Traditional occupations in India - Indian cuisine.
