Tempering (Tadka)

Heat oil or ghee, add a small pinch of hing and let it sizzle for 5–10 seconds. Immediately add the remaining ingredients to prevent burning. This releases its signature aroma and enhances dals, sabzis, and curries.

Hing Water Infusion (For Sambhar, Soups & Dals)

Add a pinch of hing to a cup of boiling water, cover and steep for 2–3 minutes. Strain and use the infused water as a flavourful base.