Spicy tadka
A source of healthy fats and antioxidants, this dish has anti-inflammatory properties thanks to garlic and pepper. Its spicy flavor adds brightness and richness, making it perfect for improving digestion.
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Difficulty: simple
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Servings: 8 (1 serving ≈ 10 gram)
Digestion time: 3 hour
Heat ghee (60 g) in a small saucepan over medium heat. Add bay leaf (1 g), black pepper (2 g), and chili flakes (1 g), and heat for about 1 minute until the oil becomes fragrant.
Add chopped hot chili pepper (30 g) and garlic (15 g). Heat for another minute, being careful not to burn the garlic.
Strain the oil through a fine sieve. Use the hot tadka immediately or store it in a clean jar in the refrigerator for up to 5 days.
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