Republic Day Thali: 6 North Indian Dishes That Need Mustard Oil

January 26 is a good day to cook something properly. Not a quick weeknight dinner, but a full North Indian thali — the kind that takes a few hours, fills the kitchen with the smell of mustard oil and spices, and reminds you why Indian food is one of the great cuisines of the world.

Cold pressed mustard oil is the thread that runs through North Indian cooking. From the Punjabi sarson da saag to the Bengali shorshe ilish, from the UP-style dal to the Bihari litti chokha — mustard oil is not just a cooking medium, it's a flavour. These six dishes are built around it.

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The Thali

1. Sarson Da Saag (Punjabi mustard greens) 2. Makki Di Roti (corn flatbread) 3. Aloo Gobhi (potato and cauliflower) 4. Dal Tadka (yellow lentils) 5. Laccha Pyaz (raw onion salad) 6. Aam Ka Achaar (mango pickle in mustard oil)

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1. Sarson Da Saag

The dish that defines Punjabi winter cooking. Mustard oil is used twice — once in the cooking, once as a finishing drizzle.

Ingredients (serves 4):

• 500g sarson (mustard greens), roughly chopped
• 200g palak (spinach)
• 100g bathua (chenopodium) — optional but traditional
• 4 tbsp cold pressed mustard oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2-inch ginger, grated
• 2 green chillies
• 2 tbsp makki ka atta (corn flour)
• Salt to taste
• Butter or ghee for serving

Method:

1. Pressure cook sarson, palak, and bathua with 1 cup water for 3 whistles. Cool and blend coarsely — leave some texture.
2. Heat 3 tbsp mustard oil in a heavy kadai until it just begins to smoke (this removes the raw pungency). Add onions and fry until deep golden.
3. Add garlic, ginger, and green chillies. Fry for 2 minutes.
4. Add the blended greens. Mix well.
5. Add makki ka atta and stir continuously for 5 minutes to thicken.
6. Simmer on low heat for 20–25 minutes, stirring occasionally.
7. Finish with a drizzle of 1 tbsp cold pressed mustard oil and a knob of butter.

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2. Makki Di Roti

The traditional accompaniment to sarson da saag. Made with corn flour, these rotis require patience — they crack easily and need gentle handling.

Ingredients:

• 2 cups makki ka atta (corn flour)
• Warm water as needed
• 1 tsp cold pressed mustard oil
• Salt to taste

Method:

1. Mix corn flour, salt, and mustard oil. Add warm water gradually to make a soft dough.
2. Divide into balls. Place on a damp cloth or plastic sheet. Pat gently into a round (don't roll — corn flour tears).
3. Cook on a tawa on medium heat. Apply water to the surface while cooking to prevent cracking.
4. Finish on direct flame for a few seconds on each side.
5. Serve hot with a generous knob of butter and sarson da saag.

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3. Aloo Gobhi

A simple dish that depends entirely on technique — and on good mustard oil.

Ingredients:

• 3 medium potatoes, cubed
• 1 small cauliflower, cut into florets
• 3 tbsp cold pressed mustard oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp coriander powder
• ½ tsp red chilli powder
• 1 tsp amchur (dry mango powder)
• Salt to taste
• Fresh coriander for garnish

Method:

1. Heat mustard oil in a kadai until it smokes lightly. Reduce heat.
2. Add cumin seeds. Let them splutter.
3. Add potatoes. Fry on medium heat for 5 minutes until edges are golden.
4. Add cauliflower. Mix well.
5. Add all spices except amchur. Mix to coat.
6. Cover and cook on low heat for 15 minutes, stirring occasionally.
7. Remove lid. Add amchur. Increase heat and fry for 3–4 minutes until edges are slightly crisp.
8. Garnish with fresh coriander.

The mustard oil difference: The slight bitterness of cold pressed mustard oil balances the sweetness of cauliflower perfectly. This dish tastes noticeably different — and better — with mustard oil than with any neutral oil.

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4. Dal Tadka

The everyday dal elevated by a proper mustard oil tadka.

Ingredients:

• 1 cup arhar dal (toor dal), washed and soaked
• 3 tbsp cold pressed mustard oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chillies
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 1 tsp turmeric
• 1 tsp red chilli powder
• Salt to taste
• Fresh coriander and lemon juice to finish

Method:

1. Pressure cook dal with turmeric and salt for 4 whistles. Mash lightly.
2. For the tadka: heat mustard oil until it smokes. Add mustard seeds — they'll splutter immediately. Add cumin seeds and dried red chillies.
3. Add onions. Fry until golden brown (8–10 minutes — don't rush this).
4. Add garlic. Fry for 1 minute.
5. Add tomatoes and red chilli powder. Cook until oil separates (5–7 minutes).
6. Pour this tadka over the cooked dal. Mix well.
7. Simmer for 5 minutes. Finish with lemon juice and fresh coriander.

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5. Laccha Pyaz (Raw Onion Salad)

The simplest element of the thali — but essential for cutting through the richness of the other dishes.

Ingredients:

• 2 large red onions, thinly sliced into rings
• Juice of 1 lemon
• 1 tsp chaat masala
• ½ tsp red chilli powder
• Fresh coriander
• Salt to taste

Method:

1. Soak onion rings in cold water for 10 minutes to reduce sharpness.
2. Drain and pat dry.
3. Toss with lemon juice, chaat masala, red chilli powder, salt, and coriander.
4. Serve immediately.

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6. Aam Ka Achaar (Mango Pickle in Mustard Oil)

If you have homemade pickle, use it. If not, here's a quick version using raw mango (if available in January) or a note on why mustard oil is the only correct medium for Indian pickles.

Why mustard oil for pickles: Mustard oil contains allyl isothiocyanate — a natural antimicrobial compound that inhibits the growth of bacteria and fungi. This is why traditional Indian pickles preserved in mustard oil last for years without refrigeration. Refined oils don't have this property.

Quick Aam Ka Achaar:

• 500g raw mango, cut into pieces
• 3 tbsp cold pressed mustard oil
• 2 tsp mustard seeds, coarsely ground
• 1 tsp fennel seeds
• 1 tsp fenugreek seeds, coarsely ground
• 1 tsp turmeric
• 2 tsp red chilli powder
• 2 tsp salt

Mix all ingredients. Store in a glass jar. Leave in sunlight for 2–3 days, shaking daily. Ready to eat in 3–4 days; improves over weeks.

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Assembling the Thali

Serve everything together on a large steel thali or plate:

• Sarson da saag in the centre
• Makki di roti alongside
• Aloo gobhi in a small bowl
• Dal tadka in a small bowl
• Laccha pyaz on the side
• A small portion of achaar

Finish with a drizzle of cold pressed mustard oil over the saag and dal. This final drizzle — raw mustard oil on hot food — is the signature of North Indian cooking. The heat of the food warms the oil just enough to release its aroma without cooking away its nutrients.

Jai Hind.

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Dune Aura cold pressed mustard oil starts at ₹150 for 500ml. Delivered across Delhi NCR.

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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.