How to Temper Like a Pro Using Mustard Oil

Whether it's the crackle of jeera or the fiery sizzle of red chillies—tempering (tadka) is where the real magic begins in Indian cooking. And if you're using mustard oil, you're already halfway to nailing that pro-level flavour.

But tempering with mustard oil? It’s an art and a science.

First, What is Tempering?

Tempering (aka tadka or baghaar) is the technique of frying whole spices in hot oil to unlock their flavour. This spiced oil is then added to dals, curries, sabzis, and even raitas to create a bold, aromatic finish.

When done with mustard oil, the tadka not only adds spice—but also depth, smokiness, and a desi punch like no other.

Why Mustard Oil is Perfect for Tempering

• High Smoking Point: Great for high-heat cooking like tempering because of its high smoking point. You can read more about the smoking point of mustard oil here.

• Bold Flavour: Adds an earthy, pungent aroma that enhances Indian spices

• Nutrient-Rich: Packed with good fats and omega-3s. You can read more about the health benefits of mustard oil here.
  

Pro Tips for Tempering with Mustard Oil

1. Always Smoke It First

Before adding any spices, heat the mustard oil until it begins to smoke slightly. This removes the raw smell and gives it a mellow, nutty flavour.

👨‍🍳 Pro move: Let it smoke, then lower the flame before adding spices to avoid burning them.

2. Add Whole Spices First

Start with tough spices like:

• Mustard seeds (rai)

• Cumin seeds (jeera)

• Fenugreek seeds (methi)

Wait for them to splutter before adding soft aromatics.

3. Layer Your Flavours

Once the base spices are done:

• Add garlic, ginger, curry leaves, or dried chillies

• Stir quickly and take off the heat to avoid bitterness

🌿 Bonus: Add a pinch of hing (asafoetida) for a traditional kick!

4. Timing is Everything

• For dals & khichdi: Add tadka after cooking

• For sabzis & curries: Temper at the start, then build your dish over it
  

Try These Mustard Oil Tempering Combos

Dish	Tadka Ingredients
Dal Tadka	Mustard oil, cumin, garlic, red chilli
Kadhi	Mustard seeds, fenugreek, curry leaves, hing
Baingan Bharta	Mustard oil, green chilli, garlic
Bengali Shorshe	Mustard oil, kalonji, green chillies

Final Tempering

Tempering with mustard oil doesn’t just cook your food—it gives it a personality. Bold, unapologetic, and full of soul.

So the next time you heat up that golden oil and drop in the first seed, listen closely. That sizzle? That’s tradition, science, and flavour—all in one pan.