Why should only raw and soft iron pan be used for adding tadka to curries made from pulses
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Raw and soft iron Pan is used for adding taka to curries which are made from pulses so that the nutritious value of such food is not decreased.
Explanation:
- Tarka is a type of food which is rich in protein. As a result of this if they are cooked in utensils which are not made in iron then there is a chance that by interacting with water they can get washed away and hence the nutritional value of the food will be decrease.
- So RAW and soft iron is used for adding sach proteinaceous food to the curry which are made from pulses. This is because pulses as one of the highest amount of protein
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