Once the lentils are cooked, they are typically seasoned with a tempering of spices and herbs, known as “tadka” or “tarka” in Hindi. This tempering adds depth of flavor and aroma to the dish, elevating it from simple comfort food to a culinary delight. The tempering usually consists of ingredients such as mustard seeds, cumin seeds, dried red chilies, garlic, ginger, and curry leaves, which are sautéed in ghee or oil until fragrant and golden brown. One of the distinguishing features of Dal Tadka is the addition of a final flourish of tempering, known as the “tadka” or “tarka.” This involves heating ghee or oil in a small pan and adding spices such as cumin seeds, mustard seeds, dried red chilies, and garlic. The spices are fried until aromatic and then poured over the cooked lentils, infusing them with their rich flavors and aromas.