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." -Noreen Wasti
For the Daal
"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." -Noreen Wasti
For the Tarka