Turnip Red Lentil Dhal

Melanie Jacobs

Berlin, Germany

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INGREDIENTS

1 tsp curry leaves (optional)

2 roma tomatoes

2 turnips

½ tsp ground cumin

½ tsp garam masala

½ tsp ground coriander

¹⁄8 tsp cayenne

¹⁄8 tsp turmeric

½ tsp salt

¾ cup red lentils

1¾ cups water

¾ cup full-fat coconut milk

Fresh lemon juice, coriander and rice for serving

METHOD

• Mince the garlic. Peel and dice the turnips. Wash the tomatoes and dice them as well.

• Sauté the garlic and curry leaves for 2 min in a bit of oil or water.

• Add the chopped tomatoes and cook for 1 min. Then, transfer the diced turnips to the pot, stir and cook covered for 2-3 min.

• In the meantime, rinse and drain the lentils. Add the lentils, spices, water and coconut milk to the pot and bring to a boil. Then, simmer slightly covered on low for 17-20 min.

• Serve with a squeeze of lemon juice, fresh coriander and brown rice. Store leftovers in the fridge. As the dhal may thicken in the fridge, add a bit of water when reheating it on the stove.