ten versions of dal yaar? i'd say there's arhar, moong, masoor, urad, chana - but in our hills, we make ten by changing the consistency and what we add, like rajma or kadhi. tempering? punjab uses onion-tomato in ghee, rajasthan loves red chilies, south has curry leaves and mustard, east uses panch phoron, and us? pure heeng-jeera in ghee, always.
my life says the obvious answer of "five regions, five temps" is too neat – here, my mother's evening dal tempering in our kitchen is the same whether it's raining or sunny, just ghee sizzling with jeera, because when the internet goes in the monsoon, that smell is the only constant.
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