Dal tadka, finished the mustard-oil way

A good dal tadka is finished, not cooked. The tadka goes on at the end — and the oil you finish with is the first thing you smell when the bowl hits the table.

Cook one cup of arhar dal with turmeric and salt until completely soft, then whisk it lightly.

Heat two tablespoons of PhudG Black Mustard Oil until it just smokes — this tempers the raw pungency. Take it off the heat.

Add cumin seeds, sliced garlic, dried red chillies and a pinch of hing. Let them bloom for thirty seconds, then pour over the dal and cover immediately.

Rest for two minutes, finish with coriander and a squeeze of lemon. The mustard oil carries the garlic and chilli straight through the bowl.