I love turnips! Shalgom as we call turnips were off putting for me as a kid as I did not like the earthy flavour but as I learned to cook I have a new love and respect for this vegetable which frequents my fridge!
Turnips. The often forgotten sibling of its more esteemed family members, mizuna, bok choy, Napa cabbage and tatsoi along with a handful of others. All share the same scientific name, Brassica rapa, which means they are essentially the same plant. This is also the case with its cousin, Brassica oleracea, that includes a bevy of favorites: kale, cabbage, broccoli, cauliflower, broccoli romanesco, collard greens, kohlrabi and brussels sprouts.
Both groups are the result of careful, horticultural skill and breeding from which we reap the benefit — a plethora of savory, pungent goodness packed with nutrition.
I adore its sweet soft texture when cooked and it combines well so many dishes, prawns, fish, meat, liver and dry fish not forgetting a simple vegetable dish!
I’ve teamed it up with Toor Dal today. A great way to get protein and 1 a day nutrients! Try it and enjoy it!
Half cup of Toor dal soaked overnight
3 med white globe turnips diced 1cm sq.
Quarter cup oil
1 onion finely minced
1 tbsp of garlic and ginger paste
5 green chillies, 2 sliced, 3 chopped
2 whole dried chillies
1 tsp salt
1 tsp sugar
1 tsp whole cumin seeds
1 large tomato finely chopped
1/2 tsp turmeric
1 tbsp chilli powder
1 tsp kashmiri chilli powder
Handful of fresh coriander to garnish
Heat the oil in a non stick pan. Next add the bayleaf and whole cumin seeds and wait to its slightly browned. Now add your garlic and ginger paste swiftly followed by your onions and dried chillies.
Cook this now until the onions are slightly golden and then add your fresh chopped tomatoes and green chillies and salt. Stir this in, cover and let this cook until the tomatoes have become soft and mushy.
Now add a 1/2 a cup of water cover and let this simmer. Once it comes to a rolling simmer again, add your powdered spices. Give it a good stir, cover and let it cook until the oil separates.
Next add your lentils and a cup of water. Cook this for a short while until there is no liquid left in the karai and the oil is splitting.
Do this gently in a folding manner to keep lentils whole.
Add the turnips mix all the ingredients well cover and cook again for approximately 5 minutes minutes stirring frequently but carefully.
Add a full cup of water and cover and cook this on low until all the liquid has dried out. Stir occasionally but be becareful not to break up lentils.
Your lentils should be tender to touch but whole and the spices sticking to the turnips.
Add your fresh coriander to garnish and taste for seasoning.
Serve with hot chappatis or rice.
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