Warming Daal with Garlic Oil Tarka

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 Tbsp of Brightland Rosette Garlic Olive Oil

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. Add the cumin seeds, fennel seeds, nigella seeds, dried chilies with the Rosette Garlic Olive Oil to a small skillet over medium heat.
2. Temper until toasty and fragrant, about 1-2 minutes (watch carefully so it doesn’t burn).

For the Daal

1. Add the lentils, garlic, red pepper flakes, turmeric, salt, and water to a large pot and bring to a boil.
2. Reduce the heat to medium-low and partially cover with a lid (leave a couple inches exposed for the steam to escape).
3. 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.
4. Finish the daal with the warm tarka and garnish with fresh cilantro, serve immediately.