Turnip Dhal – No Sodium Recipe for folks with sad guts
Due to a bucketload of the most beautiful looking Turnips, fresh and Organic from a friends Tasmaninan garden, I was a little lost as to what to do with em. I do love dhal and the ole dietician recommended that I up my fibre with legumes so made this turnip dhal recipe up. It’s a low level spicy for me which generally means medium spicy for most.
- 3 tsp minced Garlic
- 3tsp minched Ginger
- 1.5 tbspns tomato paste
- 1 kilo turnips
- 1.5 large onions
- 1 tsp curry leaves
- 1 tspn Garlic powder
- 3 tsp Onion powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground ginger
- 1.5 tsp Chilli powder
- 1 tsp Chilli flakes
- 2 tsp turmeric
- 2 tsp Garam Masala
- 2 tsp Curry Powder
- 5 cups yellow split peas
- 4 cups water
- Rice with Peas and Saffron to serve
- Rinse the yellow split peas, Soak for 48 hours, draining and replacing water daily. Remove husks
- Mince the garlic. Chop onions roughly then peel and dice the turnips.
- Add 3-4 tbsp water to a pot, add the garlic, onion and spices and sauté for 2 min.
- Add the tomato paste 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, and water to the pot and bring to a boil. Then, simmer slightly-covered on low for 4 – 5 hours. If you use other kinds of legumes it will take a lot less time.
- Serve with saffron and pea, Jasmine or Basmati Rice.
- I had a LOT of turnips to cook. You can do this with pretty much every other kind of root vegetable.