Tempering pan

Many of the dal and curry recipes in this book feature a uniquely Indian final step: Tempering. A bit of vegetable oil or ghee is heated and various spices are added and cooked until they sputter and release their distinctive aromas. The mixture is then drizzled into the dal and the pot is covered and left to stand for a couple minutes while the sizzling oil and spices meld with the lentils and vegetables. An Indian tempering pan is a small cup-shaped pan with a rounded bottom and a long handle; a very small, heavy sauté pan or skillet is a fine substitute.