By Ujjainee Roy
December 5th, 2023
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Not sure about how to use hing? The unique spice has a natural pungency and a mild grassiness which can help unlock certain flavours in Indian dishes. Here are some recipes that can benefit from using hing
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Thicker dals, especially the ones which need tempering or tadka can benefit from hing. It's added to the hot oil along with cumin seeds, mustard seeds, and other spices for a flavorful tempering.
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Sambhar has a distinct tartness since it has tomatoes. The garlick-y element in hing really brings out the vibrancy in tomatoes and enhance the sambhar’s taste
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Kadhi is a yogurt-based curry that can be quite flavourful but in most cases, it needs a tadka. Add some hing to the hot oil along with pepper cumin and other spices for a distinct aroma
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A South Indian dish made with rice and lentils, Pongal is usually seasoned with hing, black pepper, cumin seeds, and ghee to bring out its savouriness.
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Aloo jeera is typically seasoned with methi and has a herb-forward profile. If you don’t want too many spices, simply use them to balance its flavour so it doesn’t taste bland
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Dhoklas when made well can balance sweet, sour and savoury notes at once. Hing helps besan dhoklas balance their flavour profile
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If you find cooked saag to be bitter, try adding some hing while it’s cooking. Hing has a natural nutty essence and also a sense of pungency which tones down bitterness
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Hing Kachori is usually made with urad dal and the pungency of hing plays up the savoury notes of the dal and also adds a flavour boost
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