I know, another dal?
It’s turnip week with Meatless Mondays, and I roasted some turnips.
I could have stopped there, with the roasted turnips. Have you ever done that, roasted turnips? You should, you really should. I had to stop myself from eating the entire batch, they taste so good.
After publishing the recent book review and that incredible dal recipe, I discovered another blog, Spices and Pisces. Soma commented on that post and gave some suggestions for ghee substitutions. I visited her site and found this recipe for mulo diye motor dal – split pea lentil soup using turnip or radish.
Mine was less of a soup than it was a bowl of fragrant flavor – which was perfect and we loved it. I followed Soma’s suggestion of topping this with cilantro and pickle – my friend gave me amazing homemade pickles recently – and this was perfect too. I will be topping dal with pickles more often, for sure!
My cooking notes:
I soaked the lentils overnight.
I used 4.5 cups of water to cook the soaked lentils in – and I simmered this on medium heat for 40 – 45 minutes.
I roasted the turnip rather than microwaving it (after chopping into cubes) – tossed in olive oil, salted, and roasted at 325 for 25 minutes.
I also added ginger paste as this cooked – finely chopped / smashed fresh ginger (one inch).
Please see the original recipe here. It was delicious.
To see other turnip creations, visit Heather: