Warming Daal with Garlic Oil Tarka

Warming Daal with Garlic Oil Tarka

To celebrate the launch of ROSETTE, our new garlic olive oil, Brightland's Chef in Residence Noreen Wasti has shared the recipe for a warming, wholesome dinner that highlights ROSETTE.

"Daal is a staple across South Asian kitchens and beyond with a broad spectrum of approaches and techniques. Simple, adaptable, and nourishing — it satisfies without fail, especially on those days when you’re stumped for dinner ideas. Daal or dal refers to lentils or split pulses that are prepared as a soup/stew hybrid."

"Daal is usually topped with tarka (which also has many names depending on region/culture), a tempered oil infused with spices and aromatics, sometimes garlic and onion is also added."

"In this recipe I use ROSETTE, Brightland’s garlic olive oil for the tarka with cumin, fennel, and nigella seeds and can I just say game changer. Wow, wow, wow. This garlic oil tarka is the cherry (or shall I say allium) on top bringing depth of flavor and a lively pool for the spices to dance in. Serve with fluffy steamed rice, roti, or just enjoy with a spoon."

Daal with Garlic Oil Tarka

By Noreen Wasti



for the daal
• 1 cup red lentils, rinsed well — until the water runs clear
• 4 whole garlic cloves, peeled
• 1/2 tsp crushed red pepper flakes (1/4 tsp if sensitive to spice)
• 1/4 tsp ground turmeric
• 1 tsp salt
• 4 cups water, plus more as needed
• fresh cilantro, to garnish

for the tarka
• 1/4 tsp cumin seeds
• 1/4 tsp fennel seeds
• 1/4 tsp nigella seeds
• 1-2 whole dried chilies
• 1/4 ROSETTE olive oil



for the daal

Add the lentils, garlic, red pepper flakes, turmeric, salt, and water to a large pot and bring to a boil.

Reduce the heat to medium-low and partially cover with a lid (leave a couple inches exposed for the steam to escape).

Let the daal cook and come together, stirring every so often and adding more water as needed if too thick. Texture should be not be as thick as a stew and not as as watery as a brothy soup — somewhere in between, about 30-35 minutes.

Finish the daal with the warm tarka (see below) and garnish with fresh cilantro, serve immediately.


for the tarka

Add the cumin seeds, fennel seeds, nigella seeds, dried chilies with the ROSETTE olive oil to a small skillet over medium heat.

Temper until toasty and fragrant, about 1-2 minutes (watch carefully so it doesn’t burn).