Hing 50g – Asant

Just a pinch changes a whole pot of dal. Laljee Godhoo Hing (asafoetida) adds a savoury, onion-garlic depth that vegetarian Indian cooking relies on. 50g. In the Kitchen: Add a small pinch to hot oil or ghee with cumin or mustard seeds at the start of a tadka, then pour over dal, sambar or sabzi. It is strong — keep the lid tightly closed. In German: Asant (auch Teufelsdreck genannt).