Tadka with hing and jeera is one of those special touches that elevate even the simplest of Indian dishes. Popular for adding a burst of tang and flavour to our regular old dal, tadka- or the practice of tempering dates back centuries, with our mothers and grandmothers figuring out this master stroke of bringing out some extra taste along with some added nutrition. But what exactly makes hing and jeera the popular choices for tempering? Indianexpress.com spoke to health experts and found out. What does Ayurveda say? According to the traditional holistic medicine system of Ayurveda, the benefits of Jeera (cumin) and Hing (asafoetida) are myriad and essential to one’s well-being. “The word jeera itself comes from jeernam which means digestion, and jeera is thus used heavily for promoting gut health. Hing, which came to India from its native Afghanistan, is even more renowned for its action in promoting gut health,” said Dr Biju KS, Senior Medical Officer, Vieroots. He shared that both spices are renowned for their anti-diabetic, weight loss, calming, anti-worm and microbiome-enhancing …