For those wondering what those words are, I'm going to introduce you to a world of magic.
And to those who already kmow these words in the title...GIVE ME A HIGH5 COZ YOU ALREADY KNOW WHAT'S GOING DONW!!!
Bagaar or tarkaa is the fling of fancy and the lust of a calm blue night you add to your salan. A salan can be anything from a curry to a broth to a soup. Very wide term, that means it is very progressive and super-welcoming.
In today's recipe I'll use some plain old daal. Lentil soup, if you may. Daal is a staple. If yiu have been to any subcontinental country then you already are familiar with daal and all types of it. Here I'm using masoor dal. And I'm going to reveal the secrets of how that edge is gained.
Things you'll need:
- 1 Garlic. (Onions also. But this is an easy version of the recipe.)
- Knife and cutting board.
- Skillet / frying pan.
- Oil. (Your tasteless, flavourless tears might also do.)
- Salan of choice. (I have taken Daal)
STEP 1:
Take the garlic and rip out a few of its cloves. I ripped out one. But he didn't pay me my money so I ripped out another. That'll teach him!
STEP 2:
Pull out a sharp knife. Put the cloves on the board. Push on them, move away the peel. Now shank da boy 'dem! Feel me!?
Shank 'dem good. The more shank'd, the more better'd.
STEP 3:
Take the pan/skillet/frying pan out. Put it on the stove. Start rapping. Rap real good. Spit some mad fire! Show them who eminem is scared to battle.
If that doesn't work...turn the flame on. Add some oil to the mix. Your salty tears won't do. Just bit o'oil.
STEP 4:
Add the shank'd garlic to the mix. Shake/stir them or else they'll burn. You just want to brown them not burn them.
Don't roast them verbally. Garlics have poor taste in humor and may get offended too quick.
FINAL STEP:
Add the salan to the roast session once the garlic has browned. Mix em up. Use a spoon or spatula to get the oil with all the good flavour into the salan by stirring.
Keep on low flame and cover it up. 10 minutrs tops.
THAT'S IT!
Easy as that. You can also add onions in the same way. But they foght back. This is an easy version. So stick to this, master it and then move on to add onions.
Thank me later. Now you know the secrets to truly treating your taste buds.
Peace out.