Why your haldi smells different from one jar to the next
Same spice, same brand, and yet one jar is loud and the other is shy. Here's what's usually going on.
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Start with the fat — ghee or oil — and let it get properly hot. Mustard seeds go in first, because they need the most heat and will tell you when they're ready by popping. Then cumin, which only needs a few seconds.
Hing and dried red chillies come last, and only for a moment, since both burn quickly. Ground spices like haldi and chilli powder usually go in after the onions, with a splash of water if the pan is too hot. Pour it all over your dal and listen to the sizzle. That's the sound of a good dinner.
