• Prep all the ingredients.Measure them out and keep them on the side.Do not mix them, keep them separately on a plate or in several bowls.

Heat the oil

• In a small pan, heat the oil or ghee. You want it to come up to 340 F or 170 C.To test this, add one single mustard seed, if it pops and cracnkles, the oil is ready.

North Indian Tempering

• Add the cumin first. It should split and splutter and turn brown. If it turns black, the oil is too hot.
• Reduce the heat to medium now.
• Add asafetida (hing) , ginger and garlic. If using, add green chili and coriander seeds next. Use a spoon to move things around.
• The garlic should start to turn golden brown on the sides.
• Switch the gas off, add the chili flakes and ground chili. At this point, the oil should not be sizzling. Add ½ teaspoon of salt and mix.
• Let the pan sit till the tempering cools down. Transfer it to a clean jar.
• Drizzle it over your finished dals, marinades and yogurt. The tempering should last for 3-4 months on the counter.

South Indian Tempering

• Add the mustard. It will start to splutter. Be careful of where you stand, it can spring out of the pan.
• Reduce the heat to a medium
• Add the curry leaves, ginger and green chillies next. Let it cook for 1-2 minutes.
• Add whole red chillies and move it around so its completely submerged or coated with the oil.
• Let the pan sit till the tempering cools down. Transfer it to a clean jar.
• Drizzle it over your finished dals, curd rice, chutneys. The tempering should last for 1-2 months on the counter.