Easy Vegan Turnip Dhal
This easy & oil-free lentil dhal with turnips comes together in less than 30 minutes. Serve it over basmati or brown rice for a delicious and healthy weeknight dinner.
- Total Time30 minutes
- Yield4 servings 1x
Ingredients
Scale
- 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 or lime juice
- rice for serving
Instructions
- 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, if using, 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 coconut milk to the pot and bring to a boil. Then, simmer slightly-covered on low for 17-20 min.
- Add a squeeze of lemon juice and season with more salt if needed.
- Serve over 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.
Notes
*You can also use potatoes or carrots or other vegetables in place of the turnips.
**If you don't want it to be a bit spicy, go with 1/8 tsp cayenne or leave it out
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 237.8 kcal
- Sugar: 3.9 g
- Fat: 8.5 g
- Saturated Fat: 6.7 g
- Unsaturated Fat: 0.7 g
- Carbohydrates: 24.5 g
- Fiber: 6.3 g
- Protein: 11.3 g
Find it online: https://www.veggiejam.com/english/vegan-turnip-dhal/