This pungent spice is commonly used in dals, curries and vegetable preparations. Asafotida, better known as “HingIt has a fetid smell, but in cooked dishes, it delivers a smooth flavor reminiscent of leeks. Historically, its been used as a medicine for all sorts of ailments. Hing is the most distinctive spice that transforms a dish into something magical. It gives the dish a super-savory element. And since its always cooked in oil, ghee or butter, it yields a full, smooth and satisfying mouth feel and you might miss it when it is not there. Its a very common element of tarkas and can complement any dish. Hing is generally of two types – the powdered form known as “Hingda” and the solid form called “Hing. A very small piece of hing when added to tarka or the dishbrings magnificent taste and aroma.
Ingredients : Hing
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