Low Sodium Dhal with Turnips

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


  1. Rinse the yellow split peas, Soak for 48 hours, draining and replacing water daily. Remove husks
  2. Mince the garlic. Chop onions roughly then peel and dice the turnips.
  3. Add 3-4 tbsp water to a pot, add the garlic, onion and spices and sauté for 2 min.
  4. 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.
  5. 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.
  6. Serve with saffron and pea, Jasmine or Basmati Rice.

Recipe Errata

  • I had a LOT of turnips to cook. You can do this with pretty much every other kind of root vegetable.