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Journalism of Courage
Social media is rife with new hacks and trends to try. So, when we came across a reel by digital creator Vani Agarwal explaining thikri phodni method of adding hot rock tadka to dal or curry (from Maharashtra), it was time to understand whether this works in enhancing the flavour. The technique involves heating a small piece of clean rock till it is burning hot and using it in your dal.
According to Agarwal, the rock should be placed in a bowl or small tadka pan and topped with some chopped garlic, green chillies and coriander as it gets heated. “Add some oil (almost half of what you would need otherwise) and watch it sizzle into a lovely tadka. Pour it on your dal and mix it in really well to get your smoky and tasty dal,” she said.
Clinical dietitian and nutritionist Gurkirat Kaur says that the first thing to consider when adding hot rock tadka is the type of rock you are using. “Rocks can contain various minerals, some of which may release toxic fumes when heated to high temperatures,” she cautions.
Clinical dietician and diabetes educator Kanikka Malhotra concurs, “Heating a rock to high temperatures for tadka in dal can pose health risks. High heat can cause rocks to release harmful substances like heavy metals, which can contaminate the food. This method may lead to toxic exposure and potential health issues due to the transfer of these substances into the dal”
For example, Kaur adds, rocks containing asbestos or other harmful minerals can release carcinogenic substances when heated. So, one needs to be very careful in choosing a suitable rock and make it a habit to clean the rock properly before using it to remove dust particles.
She also stressed the importance of considering the effects of high temperatures on heat-sensitive vitamins such as vitamin C and certain B vitamins. However, she says, since tadka is added to the dal towards the end of the cooking process, the exposure time to high heat is relatively short and the effect could be minimal.
Hot rock tadka can add more flavour to your dal or curry, Malhotra admits. “The addition of a flaming hot rock tadka can enhance the taste profile of dal through a process called the Maillard reaction, which occurs when amino acids and sugars react at high temperatures, creating complex flavours,” she says.
This chemical reaction between amino acids and reducing sugars, Kaur states, produces a complex array of flavour compounds, including those with roasted, nutty, and savoury notes. The intense heat from the rock can act as a catalyst for this reaction, resulting in deeper and more rich flavours in the tadka.
“The high temperature of the rock can cause rapid vapourisation of volatile aromatic compounds present in the tadka ingredients. These compounds contribute to the aroma of the dish, and their release can enhance the overall sensory experience,” she explains.
Kaur suggests the following potential benefits of making a tadka with a hot rock:
Enhanced flavour profile: The use of a flaming hot rock for tadka can result in a deeper and more complex flavour profile due to the Maillard reaction, aromatics release, and smoke infusion.
Cultural experience: Cooking with hot rocks is a traditional cooking method in some cultures. Incorporating this technique into one’s diet can provide a cultural experience and help connect individuals to their culinary heritage.
Healthier cooking oils: Tadka typically involves heating oil along with spices and aromatics. Using minimal amounts of healthier cooking oils, such as mustard oil or coconut oil, for tadka can contribute beneficial fats and antioxidants to the diet.
Even though this type of tadka can enhance the flavour profile, it is worth noting that there are potential drawbacks associated with this method as well. Kaur reiterates some points mentioned earlier that one needs to keep in mind:
Health risks: Heating rocks to high temperatures can pose health risks, including the release of toxic fumes and contamination from harmful minerals or bacteria. Regularly using this unconventional cooking technique may increase the risk of exposure to these hazards.
Nutrient loss: Some heat-sensitive nutrients, such as certain vitamins and antioxidants, may undergo degradation when exposed to high temperatures.
Expense and availability: Depending on the availability of suitable rocks and the equipment needed to heat them, incorporating this cooking technique into one’s routine may require additional expense and effort.
