Dal Tadka

Dal Tadka consists of yellow lentils (usually toor or moong dal) cooked until soft and creamy, seasoned with turmeric and salt. The defining element is the tadka (tempering)—a hot infusion of ghee or oil with cumin seeds, dried red chilies, garlic, and hing (asafoetida) poured over the lentils just before serving. This process creates a smoky, layered flavor profile that is both savory and mildly spicy.