Turnip Dahl

• Difficulty: Easy

Ingredients

• 2 garlic cloves
• 2 roma tomatoes
• 2 kohlrabi or turnips
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/2 tsp ground coriander
• 1/8 to 1/4 tsp cayenne
• 1/8 tsp tumeric ((optional))
• 1/2 tsp salt
• 3/4 cup red lentils ((160 gm))
• 1 and 3/4 cup water ((450 ml))
• 3/4 cup full fat coconut milk ((175 ml))
• to taste fresh lemon juice
• to serve rice

Instructions

1. Mince the garlic. Peel and dice the turnips. Wash the tomatoes and dice them as well.
2. Add 3-4 tbsp water to a pot, add the garlic and sauté for 2 min.
3. Add the 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.
4. 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.
5. Serve with a squeeze of lemon juice and brown or basmati rice. Store leftovers in the fridge. As the dahl may thicken in the fridge, add a bit of water when reheating it on the stove.