A short tadka can give dal or curry a more appealing red colour. To use Kashmiri Lal Mirch in cooking, begin by warming oil or ghee and cooking any whole spices your recipe calls for.
Lower the flame before adding the chilli powder. Stir it briefly, then immediately add the next ingredient or pour the tadka over the prepared dish. Chilli powder can burn quickly in hot fat, so keep everything measured and ready before you start.
This method works well for dal tadka, potato sabzi and many tomato-based gravies. In a yoghurt marinade, you can simply mix Kashmiri Lal Mirch with the other spices before coating paneer or vegetables.
Begin with a modest amount and adjust according to your preferred colour and heat. For more uses and common mistakes to avoid, see the complete Kashmiri Lal Mirch cooking guide.
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