This daal is bursting with flavours, comforting and above all it is very healthy. Vibrant turnip greens added beautiful change in taste and added extra nutritious values to the dish. Just mop it up with some round and soft gujarati rotlis, paratha, salad or steamed rice. Daal or lentils are an everyday staple in my kitchen as Daal or beans sums up the daily protein chunk for us. Sometimes they can be our main dish or on some occasions, they become a side dish. Maybe they are simply tempered with few spices or it is further flavoured with many ingredients and can be rich. Whichever way I prepare, essentially Daal is soul-nourishing and satisfying food for us. Mixed Daal with Turnip Greens, it’s a new avatar of my other daal recipe Trevti Daal with Spinach. ( Trevti translates Three ). Almost all the ingredients are same in this recipe except I used a bunch of humble Turnip greens which mostly goes unnoticed in many homes, and I tweaked a method slightly. Rather than cooking turnip leaves with the lentils in the pressure cooker, first I stir-fried them with a little bit of garlic and some spices then added in the cooked daal. More Daal/Dal/Dhal recipes on Jagruti’s Cooking Odyssey
- Dhaba style Daal Fry
- Mixed Lentils and Suva Bhaji Daal
- Puy Lentils and Swiss Chard Daal
