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Chicken Tawa With Bone
₹320.00
The pulses are typically boiled with water, salt, and turmeric until they become soft and mushy. A key step in many preparations is the addition of a tadka or chaunk at the end—a tempering of spices (like cumin or mustard seeds, ginger, garlic, and sometimes onions and chilies) fried in ghee or oil, which adds a final burst of flavor and aroma.
The pulses are typically boiled with water, salt, and turmeric until they become soft and mushy. A key step in many preparations is the addition of a tadka or chaunk at the end—a tempering of spices (like cumin or mustard seeds, ginger, garlic, and sometimes onions and chilies) fried in ghee or oil, which adds a final burst of flavor and aroma.
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