Tadka with Dried Fenugreek

This simple, easy to make, Ayurvedic tadka is nourishing to mind & body. Rich with fenugreek, this tadka adds depth of flavor to lentils. 

Tadka (Tempering) -

1. Mustard seeds -1 Teaspoon
2. Cumin seeds - 4 Tablespoons
3. Green chilies - 2 
4. Garlic - 1 whole, finely chopped
5. 1 whole bunch cilantro/coriander (optional - add at the end)
6. Organic coconut oil - 4 Tablespoons
7. Turmeric - 1/2 Teaspoon
8. Cayenne or Paprika - 1 Teaspoon
9. Asafoetida (Hing) - Pinch's worth
10. Organic mustard oil - 4 Tablespoons
11. Dried fenugreek leaves (kasuri methi) - 3 Tablespoons

Note:

Taste your fenugreek leaves first - if they have a bitter note, then add less. If the leaves are on slightly sweet side, you can add 3 tablespoons.

Simple steps -

Watch the video/pics for step-by-step recipe & spices measurement. Learn the importance of tadka in Ayurveda and why it matters - as I explain it very well in the video. Also, watch my helpful tips for cancer patients, and how incorporating tadka into their diet regularly can greatly help nourish their body by nourishing their tissues and cells.