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Bengali Style Tempering

This style of finishing tempering, poured over a dish right at the end rather than cooked into it from the start, is a technique common across Bengali kitchens.

Ingredients
3
Bengali Style Tempering served in a dark iron kadai

Ingredients

Method

  1. Heat Black Mustard Oil in a small pan until it just begins to smoke.
  2. Add whole Cumin seeds and the cinnamon.
  3. Let them sizzle for a few seconds.
  4. Pour the hot, fragrant oil straight over dal or steamed vegetables.
  5. Serve immediately.

Made with