These methods of tempering will increase the taste of your ordinary pulse


Simple food has to give new taste and make it beautiful to look at. So only a temper will change everything. Whether it is a simple lentil or raita, the taste changes when you add tempering to it. So let us know such special kitchen-related tips that will help you.

If you just add cumin seeds to the lentils, then add finely chopped coriander and a little ghee to the lentils. Both the taste and color of lentils increase.

You will make raita often, but to make it tastier, add whole cumin and asafoetida in it. Adding mint powder to raita also enhances its taste.

If you want to make the lentils tastier, then add cumin, mustard seeds, onion, and curry leaves, the taste will be doubled.

Fry the lentils or arhar dal on low heat for three to four minutes. Then after cooling it place it in an airtight compartment. Whenever dal is to be made, soak it in water for some time. Then cook normally, this makes dal good.

If you want to make gram cheela soft, then add some fresh curd to it.

If you are making sago tikkis, then add a piece of bread to it. This does not cause Tikki to burst.

Soak rice for one hour before making kheer. After that, spread it for ten-fifteen minutes and dry it. Crush this rice with a rolling pin. Make this rice pudding, it will be delicious.

While kneading the flour of poori, add some milk to it, then knead it with warm water. This makes it completely soft.

Immediately after cutting the okra, add lemon juice to it. This ends the gluten of okra.

When making kheer, always add sugar at the end, because rice is not cooked properly by adding sugar first.

Add a pinch of asafoetida to the pulse while boiling, this increases its digestive capacity. You can also add half a teaspoon of oil to enhance the taste.