Asafoetida (Hing): A pinch of asafoetida adds a distinct, savory flavor to the dal, enhancing its taste.

Mango Powder (Amchur): Amchur adds a tangy twist to the dal, balancing the richness of the dish.

Cumin (Jeera): Roasted cumin seeds or ground cumin lend a warm and earthy aroma to the dal.

Coriander Powder (Dhania): Ground coriander seeds add a mild citrusy and nutty flavor to the dish.

Red Chili Powder: Adjust the heat level to your preference with red chili powder, adding a spicy kick.

Fenugreek Seeds (Methi): A few fenugreek seeds in the tadka (tempering) infuse a subtle bitterness, balancing the flavors.

Mustard Seeds (Rai): Spluttered mustard seeds in the tempering provide a nutty and pungent taste to the dal.

Ghee: While not a spice, ghee (clarified butter) is a key ingredient that adds richness and a buttery aroma to the dal and baati.