Dal tadka (noun.) In Hindi, Dal is used for “lentils” and Tadka is used for “tempering.” Many words like tadka and chaunk are used to show the addition of seasoning to the dish. The process involves heating asafoetida, cumin seeds, mustard seeds, curry leaves, ginger-garlic in oil or clarified butter and adding it to the pre-cooked vegetable or boiled lentil. Tadka gives a smoky aromatic flavour to the dish.
The extensive use of multiple spices at the end of cooking just before serving creates a wonderful velvety buttery flavour. The dal tadka dish is served with hot rice or chapatti. One can add it as a side dish of a larger meal.
In some tadka versions - other legumes such as mung or green gram, red lentils or yellow split peas may be used instead.