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Half the oil, full tadka flavour — here's how

Half the oil, full tadka flavour — here's how

A big glug of oil in your tadka can add about 240 kcal to the pot, and you really don't need that much for the aroma. Use a hot pan, whole spices, and one measured spoon, and you keep the smell with far less fat.

12 Jul 2026 · Burnie Academy
tadka cooking-oil dal fat-cutting

The tadka is the best part of dal. Mustard seeds pop, curry leaves crackle, and the whole kitchen smells magic. But that sizzle quietly carries a lot of oil. A generous pour can add around 240 kcal to one pot. The good news: most of that aroma comes from the spices, not from a pool of oil. A hot pan and one measured spoon do nearly the same job.

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