This texture-rich tarka features the tropical flavor of flaked coconut plus the licorice notes of fennel seeds, with accents of fresh ginger and garlic. Curry powder goes in last to bloom for a few seconds, lending a golden hue and aromatic spiciness. We cut the ginger into matchsticks so it has presence in the tarka, treating it almost like a vegetable as much as a seasoning. To do so, thinly slice the peeled ginger, stack the slices, then cut them into slender matchsticks. Spooned onto dal, or Indian-style lentils, this tarka adds contrasting taste and texture. Or try it on creamy cauliflower, broccoli or winter squash soups.