How to Use Kachi Ghani Sarson Ka Tel: A Complete Guide for Every Use

What Is Kachi Ghani Sarson Ka Tel?

Kachi ghani literally means "raw press" or "cold press" in Hindi. The oil is extracted by crushing mustard seeds in a wooden or stone press (ghani) at low speed, without applying heat. The temperature stays below 45°C throughout extraction.

This matters because heat destroys:

• Omega-3 and Omega-6 fatty acids
• Allyl isothiocyanate (the pungent compound with antibacterial properties)
• Vitamin E and natural antioxidants
• The characteristic sharp, golden colour

Refined mustard oil, by contrast, is extracted with chemical solvents, then bleached, deodorised, and heated above 200°C. The result is a pale, odourless oil that has lost most of what made mustard oil valuable in the first place.

Kachi ghani sarson ka tel is darker, more pungent, and more nutritious than refined mustard oil. That pungency is not a flaw — it is the sign of a live, unprocessed oil.

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Part 1: Using Kachi Ghani Sarson Ka Tel in Cooking

1. The Correct Way to Heat Mustard Oil for Cooking

The most common mistake people make with kachi ghani mustard oil is not heating it enough before adding food.

Why you must heat mustard oil before cooking:

Raw mustard oil contains erucic acid and allyl isothiocyanate — the compounds responsible for its sharp, pungent smell. When heated to smoking point (around 160–180°C), these volatile compounds evaporate, and the oil becomes milder, sweeter, and ideal for cooking.

The correct method:

1. Pour the required amount of oil into the pan
2. Heat on medium-high flame until the oil just begins to smoke (you will see a faint wisp of smoke)
3. Remove from heat for 30 seconds, or reduce flame to low
4. Add your mustard seeds, cumin, or other tempering spices
5. Proceed with the recipe

Important: Do not skip the smoking step. Raw kachi ghani mustard oil added directly to food without heating will taste sharp and bitter. The smoking step is what traditional Indian cooks have always done — it is not optional.

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2. Tadka (Tempering) with Mustard Oil

Tadka is where kachi ghani mustard oil truly shines. The oil's high smoke point (around 250°C) makes it ideal for the high-heat flash-frying of whole spices.

Standard mustard oil tadka:

• Heat 2–3 tbsp kachi ghani mustard oil until smoking
• Reduce flame to medium
• Add mustard seeds — let them splutter for 10–15 seconds
• Add cumin seeds, dried red chillies, curry leaves
• Add asafoetida (hing) if using — it blooms instantly in hot mustard oil
• Add onions, garlic, or ginger as required

The flavour mustard oil gives to a tadka is irreplaceable. Refined oils produce a flat, one-dimensional tempering. Kachi ghani mustard oil creates a layered, complex base that carries through the entire dish.

Best dishes for mustard oil tadka:

• Dal (any variety — arhar, masoor, moong, chana)
• Saag (sarson ka saag, palak, methi)
• Aloo sabzi (especially Bihari-style aloo chokha)
• Bhindi (okra)
• Bengali fish curry
• Kashmiri dum aloo

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3. Marinating Meat and Fish

Kachi ghani mustard oil is the traditional marinade base for Bengali fish preparations and Punjabi tandoori dishes. The oil's natural antibacterial properties (from allyl isothiocyanate) also help preserve marinated meat.

Fish marinade:

• 2 tbsp kachi ghani mustard oil
• 1 tsp turmeric
• 1 tsp red chilli powder
• Salt to taste
• Marinate for 30 minutes before frying

Tandoori marinade:

• 3 tbsp kachi ghani mustard oil
• 4 tbsp thick yoghurt
• 1 tsp each: garam masala, cumin powder, coriander powder
• 1 tsp red chilli powder
• Juice of half a lemon
• Marinate chicken or paneer for 4–6 hours

The mustard oil in the marinade does two things: it carries the spices into the meat, and it creates a protective coating that chars beautifully in the oven or tandoor.

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4. Pickling (Achaar)

Kachi ghani mustard oil is the only oil used in traditional Indian pickles. Its natural preservative properties — from erucic acid and allyl isothiocyanate — prevent microbial growth without refrigeration.

Why refined oil fails for pickles: Refined oil has been stripped of its natural preservatives. Pickles made with refined oil spoil faster and lack the authentic flavour of traditional achaar.

For pickling:

• Use raw (unheated) kachi ghani mustard oil
• The oil should completely cover the pickle ingredients
• Store in a glass jar in a cool, dark place
• The pickle will last 6–12 months at room temperature

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5. Stir-Frying and Shallow-Frying

Kachi ghani mustard oil's high smoke point (250°C) makes it excellent for stir-frying vegetables and shallow-frying snacks like pakoras, tikkis, and parathas.

For parathas:

• Apply a thin layer of kachi ghani mustard oil on the rolled paratha before folding
• Cook on a hot tawa with a small amount of oil
• The result is a paratha with a distinctly richer flavour than one made with ghee or refined oil

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Part 2: Using Kachi Ghani Sarson Ka Tel for Hair

6. Hot Oil Hair Treatment

Kachi ghani mustard oil is one of the most effective hair oils available — not because of marketing, but because of its composition. It contains:

• Omega-3 fatty acids — penetrate the hair shaft and reduce protein loss
• Vitamin E — antioxidant that protects hair follicles from oxidative stress
• Beta-sitosterol — shown in studies to inhibit DHT (a hormone linked to hair loss)
• Selenium — supports scalp health and reduces dandruff

Correct method for hair oiling:

1. Warm 3–4 tbsp of kachi ghani mustard oil to body temperature (not hot — just warm to the touch)
2. Part your hair into sections
3. Apply oil directly to the scalp using fingertips
4. Massage in circular motions for 8–10 minutes — this stimulates blood circulation to hair follicles
5. Work remaining oil through the hair lengths
6. Cover with a warm towel or shower cap
7. Leave for a minimum of 1 hour; overnight is ideal
8. Wash out with a mild shampoo (you may need to shampoo twice)

Frequency: Once or twice a week for best results. Consistent use over 8–12 weeks shows measurable improvement in hair thickness and scalp health.

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7. Scalp Treatment for Dandruff

The antifungal properties of kachi ghani mustard oil make it effective against the Malassezia fungus that causes dandruff.

Anti-dandruff treatment:

• Mix 2 tbsp kachi ghani mustard oil with 1 tbsp fresh lemon juice
• Apply to scalp and massage well
• Leave for 30–45 minutes
• Wash out thoroughly
• Use twice a week for 4 weeks

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8. Eyebrow and Eyelash Growth

A small amount of kachi ghani mustard oil applied to eyebrows and eyelashes before bed is a traditional remedy for sparse growth. The Omega-3 and Vitamin E content nourishes the follicles.

Method: Dip a clean mascara wand or cotton bud in a small amount of oil. Apply to eyebrows and lash line. Leave overnight. Wash off in the morning.

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Part 3: Using Kachi Ghani Sarson Ka Tel for Skin

9. Winter Skin Moisturiser

In North India, kachi ghani mustard oil has been used as a winter moisturiser for generations — long before commercial moisturisers existed. The oil's fatty acid profile closely resembles the skin's natural sebum, which is why it absorbs well without leaving a heavy residue.

For dry skin:

• Apply a small amount to damp skin immediately after bathing (while skin is still slightly wet)
• Massage in circular motions until absorbed
• The oil seals in moisture from the bath water

For cracked heels:

• Apply generously to heels before bed
• Cover with cotton socks
• Wash off in the morning
• Repeat nightly for 2 weeks

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10. Lip Care

Kachi ghani mustard oil is an effective lip balm for severely chapped lips in winter. Apply a small amount before bed and leave overnight.

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11. Joint and Muscle Massage

Warm mustard oil massage is a traditional remedy for joint pain, muscle stiffness, and arthritis. The oil's anti-inflammatory compounds (allyl isothiocyanate, Omega-3 fatty acids) penetrate the skin and reduce localised inflammation.

Method:

• Warm the oil to a comfortable temperature
• Massage into affected joints or muscles for 10–15 minutes
• Cover with a warm cloth
• Leave for 30–60 minutes before washing off

This is particularly effective for knee pain, lower back stiffness, and shoulder tension.

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Part 4: Using Kachi Ghani Sarson Ka Tel for Babies

12. Baby Massage

Mustard oil baby massage (sarson tel ki malish) is a centuries-old practice in Indian households. Research published in the Indian Journal of Pediatrics has studied this practice extensively.

Benefits of mustard oil baby massage:

• Improves weight gain in newborns
• Strengthens muscles and bones
• Improves sleep quality
• Promotes skin barrier development
• Provides warmth in winter

Correct method:

1. Warm a small amount of kachi ghani mustard oil in your palms — never heat it directly
2. Begin with the legs — long strokes from hip to ankle
3. Move to the arms — from shoulder to wrist
4. Gentle circular massage on the abdomen (clockwise, following the direction of digestion)
5. Back massage — long strokes from neck to lower back
6. Avoid the face and eyes
7. Massage duration: 10–15 minutes for newborns, up to 20 minutes for older babies

Frequency: Daily in the first year; 3–4 times a week thereafter.

Note: Some paediatric dermatologists recommend patch-testing on a small area of skin before full-body massage, particularly for babies with sensitive skin or eczema. If redness or irritation appears, discontinue use.

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Common Mistakes to Avoid

Mistake 1: Not heating the oil before cooking

As explained above, raw kachi ghani mustard oil must be heated to smoking point before use in cooking. Skipping this step results in a bitter, sharp flavour.

Mistake 2: Using too much oil

Kachi ghani mustard oil is flavour-intense. You need less of it than refined oil. Start with half the quantity you would normally use and adjust to taste.

Mistake 3: Storing in plastic or in sunlight

Kachi ghani mustard oil should be stored in a dark glass bottle, away from heat and light. Plastic containers can leach into the oil over time. Direct sunlight degrades the Omega-3 fatty acids.

Mistake 4: Buying refined oil labelled as "kachi ghani"

Many brands label refined mustard oil as "kachi ghani" — this is misleading. Genuine kachi ghani mustard oil is:

• Dark golden to amber in colour (not pale yellow)
• Strongly pungent when smelled raw
• Slightly cloudy at low temperatures (natural waxes precipitate)
• Priced higher than refined oil (cold pressing has lower yield)

Mistake 5: Discarding oil that has solidified in winter

Kachi ghani mustard oil may partially solidify or become cloudy in cold weather. This is completely normal — it is the natural waxes in the oil precipitating. Simply warm the bottle in warm water and the oil returns to its liquid state with no loss of quality.

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How Much Kachi Ghani Mustard Oil Should You Use Per Day?

The Indian Council of Medical Research (ICMR) recommends 3–5 teaspoons (15–25ml) of visible fat per day for an adult. Kachi ghani mustard oil can constitute the majority of this allowance.

For cooking: 2–3 tbsp per day for a family of four is typical.

For hair: 3–4 tbsp per treatment, once or twice a week.

For skin: A few drops per application — a little goes a long way.

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Frequently Asked Questions

Can I use kachi ghani sarson ka tel without heating it? For cooking, no — always heat to smoking point first to mellow the pungency. For hair, skin, and baby massage, use it unheated (or gently warmed to body temperature).

Is kachi ghani mustard oil safe for daily cooking? Yes. Cold press mustard oil has been used as the primary cooking fat in North India, Bengal, and Odisha for thousands of years. Its Omega-3 to Omega-6 ratio (approximately 1:2) is among the healthiest of any cooking oil.

Why does kachi ghani mustard oil smell so strong? The pungency comes from allyl isothiocyanate — the same compound that gives mustard paste its heat. It is a sign of an unprocessed, live oil. The smell mellows significantly when the oil is heated.

Can I mix kachi ghani mustard oil with other oils? Yes. Many Indian cooks mix mustard oil with a small amount of ghee for parathas and rotis. You can also blend it with sesame oil for a milder flavour profile.

How long does kachi ghani mustard oil last? Unopened: 12–18 months from pressing date. Once opened: 6–9 months if stored correctly (dark glass, away from heat and light). Smell the oil before use — rancid oil smells sour or bitter rather than pungent-fresh.

Is kachi ghani mustard oil good for heart health? Yes. Its low saturated fat content (~7%), high MUFA content (~60%), and optimal Omega-3:Omega-6 ratio make it one of the most heart-friendly cooking oils available. Multiple studies have found associations between mustard oil consumption and reduced cardiovascular risk in Indian populations.

Can I use kachi ghani mustard oil on my face? Yes, in small amounts. It is non-comedogenic for most skin types and contains Vitamin E and antioxidants. However, do a patch test first — some people with sensitive skin may react to the allyl isothiocyanate content.

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Where to Buy Genuine Kachi Ghani Sarson Ka Tel in Gurgaon

Dune Aura cold press mustard oil is extracted in small batches at our facility in Sector 9A, Gurgaon. Every batch is:

• Extracted below 45°C on a traditional wooden ghani
• FSSAI certified
• Free from chemical solvents, bleaching agents, and preservatives
• Pressed to order — no months-old stock sitting in a warehouse

We deliver same-day across Gurgaon and ship pan-India within 2–3 business days.

Shop Cold Press Mustard Oil →

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Order in Gurugram and Delhi NCR

If you are looking for cold pressed mustard oil for your kitchen, Dune Aura offers local ordering options for readers in Gurugram and the wider Delhi NCR region. Explore cold pressed mustard oil in Gurugram and cold pressed mustard oil across Delhi NCR to compare availability and choose the right option for your household.