Smoky Shalgam Dal

Posted

December 9, 2014


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A Delicious Smoky Turnip Dal for winter….delightfully rustic with a sharp kick of mustard oil!
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Method:
You will need…
1/2 cup Chana dal + 1/2 cup moong dal washed and soaked in water for 1/2 hour. Drain and keep aside.
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two small shalgam/turnip
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Peel and dice into medium size pieces
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Two medium size onions
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Chopped
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And 1 tsp each of saunf and Kashmiri chilli pwdr and 1/2 tsp of sonth (dry ginger pwdr).
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Now heat 3 tbsp mustard oil to smoking point. Bring off heat. Once it cools slightly add 3 whole red chillies and the chopped onions. Cook onions till they turn translucent.
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Follow with the diced turnip. Cook for another 2 minutes.
Then add the ground red chili pwdr, saunf and sonth (dry ginger pwdr).
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Add the soaked and drained dal, and 3 cups water.
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Give two whistles in pressure cooker. Once steam escapes….open stir lightly, add a light sprinkle of garam masala. Also drizzle a few drops of raw mustard oil if u like…serve hot with garma garam roti!
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