Andhra-style tadka with cold-pressed groundnut oil

A good tadka is where flavour begins. Heat 2 tablespoons of cold-pressed groundnut oil until it shimmers. Add mustard seeds and let them crackle, then cumin, dried red chillies, curry leaves and a pinch of asafoetida. Pour over hot dal and serve. The unrefined oil keeps its nutty aroma, so a little goes a long way.