Finishing touches

Tadka

Spices tempered in hot fat (find out more in the daal chapter).

Fresh or dried herbs

Coriander (cilantro), mint, dill, holy basil, dried fenugreek leaves, fried curry leaves.

Oils

Roghan, a chilli oil scooped from the oil that floats on top of a long-simmered curry. Collect and jar this liquid bronze (keep it in the fridge) and use as a drizzle for daal. It’s especially tasty on White Daal.

Toasted nuts and seeds

Coconut, sesame seeds, melon seeds, poppy seeds, lotus seeds, almonds, cashews, peanuts, pistachios.

Flowers

Edible rose petals, jasmine flowers, hibiscus, coriander flowers, mustard flowers.

Dairy, et al

Ghee, cream, coconut milk, butter, plain yogurt, buttermilk.

Fresh aromatics

Onions (pickled, fried, raw), root ginger matchsticks, pickled or fresh turmeric matchsticks, chillies (fresh, fried or flakes).

Fruit

Pomegranate, lemons, limes, tomatoes, sultanas.

Chutney

See options.

Namkeen

Sev, gathia, puffed rice, boondi, fried shoestring potatoes.