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<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==Ingredients used==<br /> [[File:Tadka Dal.jpg|thumb|210px|A [[Dal tadka|tadka dal]], which includes chaunk]]<br /> Ingredients typically used in tempering include [[cumin]] seeds, [[Brassica nigra|black mustard]] [[mustard seed|seeds]], [[fennel]] seeds, &#039;&#039;[[Nigella sativa|kalonji]]&#039;&#039; (nigella seeds), fresh green [[Chili pepper|chili]]s, dried red chilis, [[fenugreek]] seeds, [[asafoetida]], [[Cinnamomum aromaticum|cassia]], [[clove]]s, [[Urad (bean)|urad dal]], [[Curry Tree|curry leaves]], chopped [[onion]], [[garlic]], or [[tejpat]] leaves. When using multiple ingredients in tempering, they are often added in succession, with those requiring longer cooking added earlier, and those requiring less cooking added later. In [[Oriya cuisine]] and [[Bengali cuisine]], mixtures of whole spices called [[pancha phutaṇa]] or [[panch phoron]], respectively, are used for this purpose.</div>

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