{"version":"1.0","provider_name":"Pure Curry","provider_url":"https:\/\/www.purecurry.com\/es\/","author_name":"Avi Vijh","author_url":"https:\/\/www.purecurry.com\/es\/author\/avijh\/","title":"Tadka explicado: c\u00f3mo atemperar, dorar y potenciar el sabor en la cocina india - Pure Curry","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"WQvYgAtoAo\"><a href=\"https:\/\/www.purecurry.com\/es\/tecnica-del-tadka\/\">Tadka explicado: c\u00f3mo atemperar, dorar y potenciar el sabor en la cocina india<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.purecurry.com\/es\/tecnica-del-tadka\/embed\/#?secret=WQvYgAtoAo\" width=\"600\" height=\"338\" title=\"\u00abTadka explicado: c\u00f3mo atemperar, dorar y potenciar el sabor en la cocina india\u00bb \u2014 Pure Curry\" data-secret=\"WQvYgAtoAo\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.purecurry.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.purecurry.com\/wp-content\/uploads\/2026\/01\/YellowDal-Tadka-1-1024x559.webp","thumbnail_width":1024,"thumbnail_height":559,"description":"Una lenteja hervida es solo un lienzo en blanco. Para que destaque, necesita la alquimia del sabor. En el cap\u00edtulo final de The Dal Series, dominamos el arte del Tadka (atemperado), exploramos la reacci\u00f3n de Maillard y aprendemos la t\u00e9cnica secreta de ahumado (Dhungar) que le da al dal casero un sabor de restaurante."}