Master Dal Tadka: Ghee, Spices, and Heat for Finger-Licking Flavor

• Proper tempering (tadka) transforms ordinary dal into a dhaba-style delicacy, enhancing aroma, color, and taste.
• Use ghee for the best earthy aroma; heat it well before adding spices to ensure they splutter correctly.
• Add cumin seeds first, then a pinch of asafoetida, followed by finely chopped garlic and ginger, sautéing them on low flame.
• Include dried red chillies for enhanced aroma, and sauté onions lightly to avoid overpowering the dal's true flavor.
• Add ground spices like turmeric, red chilli, and coriander powder at the very end, then immediately add the tadka to hot dal and cover to infuse aroma.

Why It Matters: Mastering the art of dal tempering with correct ingredients and technique elevates simple dal to an extraordinary dish.