What is the secret to getting the fiery red, oily layer called 'tari' or 'kat' to float on top of a 'Misal'?

Question

What's the secret to getting the fiery red 'tari' to float on top of a 'Misal'? Learn the technique for creating this signature spicy oil layer.

Answer 1

The secret to achieving the fiery red, oily layer (tari/kat) on Misal lies in using a generous amount of high-quality, vibrant red chili powder (like Kashmiri chili) cooked in oil at a low temperature to extract its color and flavor, then carefully layering it on top of the Misal just before serving.

Detailed Explanation:

The 'tari' or 'kat' is the defining characteristic of a good Misal, providing both flavor and visual appeal. Here's how to achieve it:

1. Choose the Right Chili Powder: Opt for a high-quality, vibrant red chili powder. Kashmiri chili powder is often preferred because it imparts a rich red color with relatively mild heat. Other options include Byadgi chili.
2. Heat the Oil Gently: In a separate pan, heat a generous amount of oil (usually vegetable oil or a blend) over low heat. The amount of oil depends on how much tari you want to make.
3. Bloom the Chili Powder: Add the chili powder to the warm oil. It's crucial to keep the heat low to prevent the chili powder from burning, which will result in a bitter taste. Stir constantly for a few minutes (2-5 minutes) until the oil turns a deep red color and the chili powder releases its aroma. This process is called 'blooming' the spices.
4. Add Other Spices (Optional): Some recipes include other spices like garlic paste, ginger paste, or a small amount of garam masala to enhance the flavor of the tari. Add these after the chili powder has bloomed.
5. Strain (Optional): For a smoother tari, you can strain the oil through a fine-mesh sieve to remove any chili powder particles. This is a matter of personal preference.
6. Layer Carefully: When serving the Misal, carefully spoon the prepared tari over the top of the sprouted lentils (usal) and other components (farsan, onions, cilantro). The red oil should float on top, creating the signature fiery layer.

Pro Tip:

Don't overheat the oil when blooming the chili powder. Burnt chili powder will ruin the flavor of the tari and make it bitter. Low and slow is the key to extracting the vibrant color and flavor without burning.