A little tip

This one too, isn't from Meenakshi Ammal's book. Neither is it from me. This, I figured out a couple of years back. And, I've found it effective every single time.

If you have to heat some dish, any dish, use a fresh tadka to enhance the flavor of the dish. For example, if you're heating the previous night's dal or sambhar, you could heat the dish and then add a simple tadka with ghee/oil and mustard seeds (a slight sprinkle of hing will make things better)
If you're heating rotis, you could add some fresh warm ghee to the roti to remove the greasiness from the previous night's ghee/butter.

While adding the new tadka/ghee, make sure you don't add the same quantity as you would for the original tadka. Half a tsp would be more than sufficient.