11 Essential Tips for Perfect Rajasthani Dal Baati Churma

6. Temper the dal to lift the flavors

The tadka is the punch that wakes up the dal. Heat ghee or oil, then crack in cumin seeds until they sizzle and add asafoetida, crushed garlic, and dried red chili. Carefully pour the hot tadka over the dal so the aromas bloom into the lentils. Timing matters: tempering too early gives flat flavors, and tempering too late leaves raw spice notes. If you use oil instead of ghee, add a spoon of ghee at the end to restore some richness. For North American kitchens, toast spices in a dry pan first to release their oils; this small step adds depth. If your dal tastes dull after tempering, add a squeeze of lemon or a pinch of salt, then reheat briefly to blend the flavors.