Kashmiri Turnips & Mung Daal

For some reason, I seem to always be on the quest for a new way to dress up the humble turnip, even though it’s also wonderful simply mashed or roasted. This preparation, adapted from Diane Morgan’s Roots cookbook, is one of my favorite yet, delightfully delicate yet full-flavored. Perfect alongside rice and another of my favorite Spreadwing daal.

Kashmiri Turnips

A few tablespoons oil or butter (I used coconut oil)

A tablespoon freshly grated ginger, or to taste

Turnips, peeled and cubed

1-2 cups water (enough to cover about an inch up the side of the pan)

A few teaspoons cardamon and fennel seed, or to taste

Salt and pepper, to taste

Young turnip leaves or other greens of choice (optional)

A half to one cup milk, or to taste

Fresh mint, minced, for garnish (optional)

Saute ginger in oil or butter for a couple minutes to form a fragrant paste, then add turnips and cook for a minute or two, stirring frequently. Add seasonings and water or broth and bring to a boil over medium heat, then cover and let simmer for about five more minutes, until tender. Stir in greens if desired and allow to wilt, then add milk and heat through over low heat. Adjust seasoning and enjoy! Great with a little mint sprinkled on top.

Mung Daal

A few tablespoons butter or oil

Chopped onion

A tablespoon freshly grated ginger, or to taste

4 cups cooked mung beans (or the more traditional lentils)

A few teaspoons cumin and coriander, to taste

A pinch of asafoetida (key to the distinctive flavor of this dish, but be careful not to overdo it!)

A couple teaspoons salt, or to taste

Saute onion in oil or butter until soft and fragrant, then add ginger and cook for a minute or two more. Add mung beans and spices and let simmer for at least a few minutes to allow flavors to meld. Adjust seasoning and enjoy!

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This entry was posted in Gluten Free, Quick and easy, Stews and curries and tagged , , , , . Bookmark the permalink.

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