The base makes all the difference. Ghee adds rich aroma to dal, while peanut or mustard oil works too. Just ensure the oil or ghee is properly heated before tempering.
Start With Cumin Seeds: Add cumin seeds first. They should crackle immediately in hot oil — that’s when they release their aroma. Avoid very high heat, or they’ll burn and ruin the dal’s taste. Keep the flame medium.
Want your everyday dal to taste rich and flavourful? It’s all about following a few small but crucial tempering (tadka) tricks that instantly elevate the taste.
