11 Hacks to Cook Punjabi Dhaba-Style at Home

3. Time your tadka (tempering) like the pros

Tadka is simple but precise; the order and oil temperature change the profile of a curry. Heat oil or a mix of oil and ghee until it shimmers, then add whole spices like cumin and mustard seeds first so they pop and bloom their oils. Next, go in sliced garlic, chopped green chillies, and ginger for an aromatic base, followed by ground spices added off direct flame to avoid burning. If you want a sweeter finished flavour, add thinly sliced onions early and let them colour; for a brighter, fresher note, add onions later. The key is listening for the sizzle and smelling the shift in aroma—sound and smell are your cues. For dal dishes, pour tadka over the cooked lentils at the end so the heated oil carries flavour into the pot. Using ghee gives a rounder mouthfeel, while neutral oil lets other spices shine; balance them depending on the dish. With practice, you’ll time your tadka so the first bite has a clean, layered spice hit rather than a single harsh note.