How to make tadka without a drop of oil, explained by a dietician

Dietician Kanikka Malhotra suggests a three-step oil-free tadka. Dry-toast mustard, cumin, fenugreek and dried chilli in a steel or cast-iron pan, then set aside. Cook garlic, ginger, green chilli and curry leaves in a few spoons of water. Finally, add powdered spices as a water slurry and pour over dal. The method may not suit every dish.