Tempering

Tarka is how Pakistani cooking delivers a final aromatic punch — hot ghee or oil is heated until smoking, whole spices are added for 30-60 seconds until fragrant and sizzling, then the sputtering, aromatic mixture is poured directly over a finished dal or curry. The dramatic hiss and steam when tarka hits a bowl of dal is one of the most satisfying sounds in Pakistani cooking. A tarka can also start a dish, building the flavor base, or finish it as a condiment poured tableside.