Description

Whole jeera is the first thing into the pan in a great many dishes. Heat oil or ghee, add the seeds, and wait about fifteen seconds until they darken a shade and start to pop. Add onions immediately after.

If the seeds turn black they are burnt and will make the whole dish bitter. Start again — it costs a teaspoon of seeds and saves the pot.

Also used whole in jeera rice, in dhal tempering, and dry-roasted then crushed over salads.