Tadka, and once you know it, you'll use it forever. Whole spices go into hot oil first, mustard seeds, cumin seeds, and you wait for that pop and sizzle. That's the signal the oil is ready and the flavour is building. Ground spices come later. Rush it and everything tastes flat. Give it time and the whole dish changes. That's your flavour bomb. 😋 I teach authentic Indian cooking from scratch using just 7 everyday supermarket spices no specialist shops, no overwhelm. This month inside my community (premium) we're cooking Carrot pickle, Tadka Dhal and Sambharo all built on this technique, step by step. Come and join https://www.skool.com/everyday-indian-cooking-9801