Turmeric powder shows up in almost every Indian kitchen, but most of it goes into one pot of dal and gets forgotten. Here's where it actually earns its place — and roughly how much to use each time.

Dal tadka A quarter teaspoon of turmeric powder, added while the dal is boiling (not in the tadka itself), gives it that familiar yellow colour and takes the raw edge off the lentils. Too much and it turns bitter — a little goes a long way.

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Haldi doodh (turmeric milk) This is the one recipe where the quality of the turmeric actually matters most, since you taste it directly. A high-curcumin variety like Lakadong turmeric gives a rounder, less sharp flavour than ordinary turmeric — half a teaspoon in warm milk with a pinch of black pepper (which helps the body absorb curcumin) is the classic ratio.

Marinades for grilled or tandoori dishes Turmeric powder mixed into a yogurt-based marinade does double duty — colour and a mild earthiness that balances chilli and other spices. Half a teaspoon per 250g of paneer or vegetables is a good starting point.

Rice and pulao A pinch of turmeric added to the water while rice cooks gives a natural golden colour without needing saffron — useful for a simple weekday pulao or khichdi.

Sambar and rasam South Indian sambar and rasam both lean on turmeric for their base colour and a slightly bitter depth that balances the tang of tamarind. It goes in early, with the dal, not as a last-minute addition.

The common mistake is using too much — turmeric is meant to season, not dominate. Start with a pinch, taste, and add more only if the dish genuinely needs the colour or depth.