Warming Daal with Garlic Oil TarkaRecipe by: Noreen Wasti
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
- 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
- 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 (see below) and garnish with fresh cilantro, serve immediately.
"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
- 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 olive oil
- 1 Add the cumin seeds, fennel seeds, nigella seeds, dried chilies with the ROSETTE 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).