Tadka
The words tadka, bagar or chownk all refer to tempering in Indian cooking. Tempering is heating ghee or oil and adding spices. The idea is to infuse the aroma and flavors of the spices into the oil. Some recipes call for tempering as the first step, like this Cauliflower Tikka Masala, while others call for it as the final step, like this red lentil dal.
Some common Indian spices and herbs used in a tadka are cumin seeds, mustard seeds, caraway seeds, curry leaves, green or red chilies, peppercorns, bay leaves, cinnamon, coriander seeds and nigella seeds, as well as aromatics like garlic and ginger. The tadka is typically is a combination of at least two or three ingredients.
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Anvita Bhatnagar Mistry