The anatomy of a perfect tadka

A tadka is a sequence, not a step. Every spice has a different tolerance to heat, so the order you drop them in is the whole recipe.

Heat ghee until it shimmers but does not smoke. Jeera goes first and should sizzle and darken by one shade in about eight seconds. Whole red chillies follow, then hing, then curry leaves — they will spit, so keep the lid handy.

Powdered spices always go last, off the flame. Turmeric and chilli powder burn in under five seconds on direct heat and turn bitter. Swirl them into the residual warmth of the ghee, then pour the tadka over your dal immediately.