Tempering
Frying whole spices briefly in hot oil or ghee and pouring them, with the fat, over a dish.
Also: tadka, tarka, chhaunk, baghar, vaghar
Tempering is a South Asian technique known as tadka, chhaunk or baghar. Oil or ghee is heated, and whole spices such as mustard seeds, cumin, dried chillies and curry leaves are dropped in. Within seconds they crackle and release their aroma into the fat. The sizzling mixture is poured over dal, yogurt, chutney or vegetables, or used to start a dish. In chocolate making, tempering means something different: careful heating and cooling so the chocolate sets glossy.