- 2 garlic cloves
- 1 tsp curry leaves ((optional))
- 2 roma tomatoes
- 2 kohlrabi or turnips*
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp ground coriander
- 1/8 – 1/4 tsp cayenne**
- 1/8 tsp turmeric ((optional))
- 1/2 tsp salt
- 3/4 cup red lentils (160 g)
- 1 3/4 cups water (450 ml)
- 3/4 cup full-fat coconut milk (175 ml)
- fresh lemon juice and rice for serving
Directions:
- Mince the garlic. Peel and dice the turnips. Wash the tomatoes and dice them as well.
- Add 3-4 tbsp water to a pot, add the garlic and curry leaves and sauté for 2 min.
- Add the tomatoes and cook for 1 min. Then, transfer the diced turnips to the pot, stir and cook covered for 2-3 min.
- In the meantime, rinse and drain the lentils. Add the lentils, spices, water and coocnut milk to the pot and bring to a boil. Then, simmer slightly-covered on low for 17-20 min.
- Serve with a squeeze of lemon juice and brown or basmati rice. Store leftovers in the fridge. As the dhals may thicken in the fridge, add a bit of water when reheating it on the stove.
Serves 4
From veggiejam.com
