Serves 2 - 3
1 cup channa dal 500g Turnips diced 3 cups of water 2 tbsp cooking oil 2 onion thinly sliced 2 tomatoes pureed 4 garlic cloves, crushed 1.5 tsp ginger, grated 1.5 tsp garam masala 1⁄2 tsp ground coriander 1/2 turmeric powder 1.5 tsp cumin seeds 1.5 tsp chilli powder 1 tsp salt or to taste 2 tbsp chopped coriander for garnish
1. Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
2. Drain the lentils, place in a large pan and add1.5 cups, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this). Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
3. Heat oil, and add onion and sauté for 5-8 minutes until golden brown. Then add ginger and garlic and fry for 5 minutes. Then add the pureed tomatoes and cook for a further 4-5 minutes.
4. Stir in the remaining spices and salt and cook for 3-4 minutes. Add the turnips, lentils and 1.5 cups of water, cook on low heat with the lid on for 15 mins. Garnish with fresh coriander leaves and serve.
Serve with Rice, Roti or Nan.
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