No dal is complete without a tadka. But have you ever wondered why we add a tadka in our dals and other dishes? Is it just for taste or does it hold any other benefit as well? Celebrity nutritionist, Rujuta Diwekar discusses the benefits of tadka or tempering in Indian cuisine. She also busts the myth that the oil or ghee used for tadka only adds to our intake of calories.
This post is a blast from the past. One of the most watched videos on UNWIND app!