Roast a bit of hing in hot oil for 5-10 seconds and then add the other ingredients. You should be quick in doing this as hing can burn easily. While powdered hing is usually added towards the end of cooking to retain its aroma, pure hing can be added added while cooking as it is more pungent. Hing can also be steeped in hot water and use the water to make the base of sambhar or even a soup. Just add a dash of hing in a cup, pour some boiling water on top and let it steep for about 2-3 minutes. Strain the flavoured water and use it in your dish.
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Weight
50g, 20g, 10g
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