In the kitchen, when preparing dal and sabzi, tempering is often done to enhance their taste. But do you know that the tempering in the food not only enhances the taste of the food, but also know-how ignorantly takes care of your health. You must be thinking how he would care about health. So, for your information, let us tell you that the tempering in the food often helps in removing the disorders caused in the body due to the dishes. Let’s know how. Along with this, we will also try to know that by applying Tadka to which particular item of food, it gives health benefits and what are its benefits.
Benefits of applying Tadka in food-
Turmeric is used in many dishes. The antioxidants present in turmeric protect you from infection. Also, the antibiotics present in turmeric help to protect you from many diseases by increasing immunity.
Hard leaf enhances the taste of food and provides many vitamins to the body. It also contains vitamins B1, B3, B9, iron, phosphorus and calcium, which help in maintaining the health of your digestive system and heart. It is very beneficial to avoid diabetes and keep hair black.
– Garlic –
Applying garlic to the food strengthens the immunity. Because of which a person is protected from many diseases like infections and colds.
-Green and Cumin-
The use of mustard and cumin in the mixture helps to get rid of digestive problems. Cumin contains iron, calcium, potassium and copper. They also benefit the health in many ways by increasing the taste of food.
Which item should be used for which food
Curry made from curd is liked by most people. But after reaching the stomach, it takes too much time to digest. Therefore, while making Kadhi, fenugreek seeds, mustard seeds, curry leaves etc. should be sprinkled in it.
Yellow Arhar Lentil-
Due to the hotness of tur dal, ghee, ginger-garlic and cumin seeds should be added to it.
Punjabi people’s favorite dish, mustard greens is very tasty to eat, but it can sometimes cause gas problems. Therefore, onion, garlic and ginger should be added while preparing it.
Vegetables like Arabic, ladyfinger and pumpkin reach the body and are digested late. Therefore, when making them, fenugreek seeds, fennel and celery are touched.