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Do you also sniff and sneeze at the strong aroma of that tadka that your mother adds to the dal? Dunked in oil, a small amount of spices are put together and once hot, the sizzling tadka is poured over the lentils. The interesting thing to note here is that each lentil aka dal has a different type of tadka, say, moong masoor dal has jeera hing tadka whereas masoor has kalonji tadka.
For the unversed, tadka is also a type of masala mix that adds flavours to the otherwise bland boiled dal. Similarly, there are a host of masala mixes that are staple to Indian cooking. In fact, these spice blends vary from region to region, depending on the cooking style and taste palate of the people.
Let’s have a look at the varied masala mixes that are popularly used in making our delicious recipes.
1. Paanch Phoron Ka Masala
Derived from the Hindi words, paanch meaning five and phoron meaning spices, the masala mix generally comprises of five types of spices. The key ingredients of this blend are nigella and mustard seeds, popular in the eastern side of the country, particularly, Bengal, Assam, Odisha, Jharkhand etc. Often, the paanch phoron masala is used in vegetables and lentils.
2. Potli Masala
The royal masala that carries the legacy of the Nizams of Hyderabad as well the Awadhs of Lucknow is prevalent even today. Tightly wrapped in a soft muslin cloth like a potli, a combination of 15-20 herbs and spices that have been carefully selected, are dropped into the cooking pot, so that the aroma and flavours are infused into the nihari or biryani.
3. Goda Masala
If you are familiar with Marathi cooking, it is not possible that you haven't come across the famous goda masala. Derived from Marathi, the word goda means sweet and well, the flavour lives up to its name. This is the most staple spice blend of Maharashtrian cooking, with the dried purple black stone flower (Dagad Phool) being the main ingredient. It lends a subtle sweetness to the dishes like masala bhat and usal.
4. Veppilakattai
Right from the southern state of Kerala, this spice mix is a whole different ball game. The dried curry leaves are the main ingredient of the masala along with coconut, tamarind and some chillies. The chutney-like powdered masala is relished with steamed rice and curd too.
5. Bhaja Moshla
A simple and rustic spice mix from Bengali households that can spruce any non-vegetarian curry is Bhaja Moshla. Equally popular in vegetarian dishes like Ghughni and chutneys, the coarse texture of cumin, coriander and dried chilies adds a zingy taste to the mangsho and kosha curries.
A tinge of these masala mixes can turn around any dish and save the day!
