Smoky Shalgam Dal

A Delicious Smoky Turnip Dal for winter….delightfully rustic with a sharp kick of mustard oil!

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.

two small shalgam/turnip

Peel and dice into medium size pieces

Two medium size onions

Chopped

And 1 tsp each of saunf and Kashmiri chilli pwdr and 1/2 tsp of sonth (dry ginger pwdr).

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.

Follow with the diced turnip. Cook for another 2 minutes.
Then add the ground red chili pwdr, saunf and sonth (dry ginger pwdr).

Add the soaked and drained dal, and 3 cups water.

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!