SpiceBox by Grace Regan

Author:Grace Regan [Regan, Grace]
Language: eng
Format: epub
ISBN: 9781473578326
Publisher: Ebury Publishing
Published: 2021-04-08T00:00:00+00:00

A NOTE ON TEMPERING

‘Tempering’ is the term used to describe frying whole spices and other aromatics, such as whole chillies, ginger and garlic, in hot oil. This cooking technique helps to release the oils from the spices, significantly increasing their flavour. Learning how to temper spices will really raise your dhal game. The secret is getting the temperature of the oil just right before adding the spices – the best way to do this is by testing the temperature by dropping a tiny bit of spice in first. You want the spice to fizzle when it hits the oil but not turn too dark too quickly. The perfect oil temperature will turn the spice golden brown in around 30 seconds.

Often when I am in a hurry, I’ll boil up some split red lentils with salt and a teaspoon of turmeric. When they’re nearly cooked, I’ll heat some oil in a frying pan and temper a few teaspoons of whatever whole spices I have to hand (cumin seeds, coriander seeds, fennel seeds, nigella seeds etc.) with some sliced garlic and ginger. When the lentils are cooked, I’ll pour the tempered spices over the dhal, with a pinch of salt and give it all a stir. This is a fail-safe quick dhal method.

CHANA DHAL

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