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Chana Dal: Add cumin, asafoetida and dry red chilli in pure desi ghee. Then add finely chopped garlic, onion, ginger and green chillies.

After turning off the gas, add some garam masala, green coriander and add tempering to the dal.

If you want a thick and spicy taste like a restaurant or dhaba, then take ghee, cumin, finely chopped onion, ginger-garlic paste, and tomatoes.

Fry onion and tomato well. When it releases oil, add Kashmiri red chilli powder and Kasuri methi. Mix it in lentils and add green coriander on top.

If you want to give a little sweet and royal twist to chana dal, then you can also try the Bengali way. For this, take mustard oil or ghee, bay leaves, cinnamon, cardamom, cloves, and cumin. In this tadka, small pieces of coconut are fried in ghee and added. Also, a little sugar or jaggery is added to the pulses.