This is NOT a traditional tadka by any means, however this video is inspired by the original tadka, and I think it’s super important to talk about where certain techniques come from and how they’re used. Tadka translates as "tempering." It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish.
INGREDIENTS
1/4 cup coconut oil
2 tbsp clarified butter/ghee (omit to make plant-based)
1/2 tsp. black mustard seeds
1/2 tsp cumin seed
1/2 tsp red chili flake
Zest of one lemon
1 tbsp cardamom pods
2 Tbsp. lime juice
Zest from one lime
2 tbsp ginger, minced
2 tbsp garlic, minced
1 jalapeño, sliced thin
1 tbsp green onion, chopped
1 medium shallot, sliced into thin strips
1/4 cup roasted, unsalted peanuts
1 tsp. (or more) kosher salt
3 cups cooked basmati rice
Zest and juice of one lime
2 Tbsp. chopped cilantro leaves with tender stems
PROCESS
Step 1
Combine rice, lime juice, and salt in a large bowl; set aside.
Step 2
Heat coconut oil and ghee in a shallow medium pan over medium. Once the oil melts, add mustard seeds, cumin seed, and red chili flake. As soon as they begin to pop and dance around in the ghee, usually after 1- seconds or so , you can remove pan from heat, and use on any kind of rice or beans. However, I love adding aromatics to this for an extra kick of flavor. Add lemon zest, cardamom pods, ginger, garlic, jalapeño, green onion, shallot, and peanuts. Let cook for 10 minutes on the lowest sitting, stirring every few minutes to make sure you don’t burn your mixture.
Step 3
Once fragrant and the peanuts have softened, pour your tadka mixture over rice mixture and toss gently to incorporate. Be sure to adjust seasonings to your liking.
Step 4
Top with a garnish of your choice, and EAT! This rice is delicious with just about anything. You can add lentils, garbanzo beans, or any protein of your choice. This is my favorite quick way to elevate any kind of grain, and also NEVER disappoints.
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