For Better Soups, Try This Easy South Asian Upgrade
You already have the ingredients to make this easy upgrade in your pantry. It brings richness and flavor to soups, and it looks beautiful.
In my family, there’s a long-standing joke about my version of dal, the classic South Asian lentil dish. My mother claims it’s too watery to count as proper dal and teasingly calls it “dal soup.” I honestly don’t mind because it’s the perfect excuse to lean into my love for soup, and I’ve found a delicious upgrade that makes any soup (dal or otherwise) even better: a tarka.
A tarka is a South Asian cooking technique in which spices and aromatics are tempered in hot oil to create a fragrant topping. It’s traditionally used for lentils but is a game-changer for all kinds of soups, adding richness, warmth, and depth of flavor.
How To Make a Tarka
The beauty of a tarka is its adaptability. Start with an oil with a high smoke point, like sunflower, grapeseed, avocado oil, or ghee. If you want the richness of butter but don't have ghee, add a small amount to the oil—just don’t use butter alone because it will burn.
Heat the fat in a small pan until it shimmers. Add whole spices, like cumin or mustard seeds, and let them sizzle until fragrant. Next, toss in aromatics such as minced garlic, ginger, shallots, or onions, and cook until golden and crispy. Finally, take the pan off the heat and stir in ground spices like coriander, cumin, and sweet smoked paprika.
Drizzle a teaspoon of the tarka over each bowl of soup just before serving. It looks so pretty with the glossy oil and specks of spices and aromatics.
A Simple Tarka for Winter Squash Soup
I use this technique for my carrot and butternut squash soup—a winter favorite I make for my son and his friends. I start by heating a couple of tablespoons of vegetable oil, and throw in a knob of butter. When it starts to foam, I toss in a teaspoon of minced garlic and let it sizzle until golden.
I take the pan off the burner and stir in sweet smoked paprika, which goes beautifully with the carrot and butternut squash. Plus, my family loves the crunch of the garlic!
This fragrant tarka isn’t limited to squash soups. Try it on broccoli cheddar soup, creamy cauliflower soup, or potato soup.
My Favorite Tarka Combinations
Lentil Soups: Ghee with whole cumin seeds and garlic, finished with a pinch of red chili flakes.
Creamy root vegetable or squash soups: Sunflower oil with a knob of butter, minced garlic or shallots, and a sprinkling of ground coriander, cumin, or sweet smoked paprika.
Other Ways To Use a Tarka
Tarka isn’t just for soups! Drizzle it over steamed basmati rice, on yogurt-based dips, or hummus. I hope you will try this upgrade and come up with your own favorite combinations.
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