What You Need to Know
Heating oil to 180–190 °C releases allyl isothiocyanate and sulfur volatiles from mustard seeds, while terpenes such as limonene from curry leaves volatilize and bind to the oil. The brief high‑temperature exposure then allows the lentils to undergo Maillard reactions between amino acids and reducing sugars, producing melanoidins that deepen color and add nutty aromas. Precise temperature control prevents acrylamide formation and preserves protein integrity.
The Science
Primary Reaction
Maillard reaction and volatile compound release