• Warming Daal with Garlic Oil Tarka
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Warming Daal with Garlic Oil Tarka

Recipe 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 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).