2 garlic cloves
1 tsp curry leaves (optional)
2 roma tomatoes
2 turnips
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground coriander
1/8 – 1/4 tsp cayenne (consider how spicy you want it)
1/8 tsp turmeric (optional)
1/2 tsp salt
3/4 cup red lentils
1 3/4 cups water
3/4 cup full-fat coconut milk
Fresh lemon juice and rice for serving


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 coconut milk to the pot and bring to a boil. Then, simmer slightly-covered on low for 17-20 minutes.
Serve with a squeeze of lemon juice and brown or basmati rice. Store leftovers in the fridge. As the dhal thickens in the fridge, add a bit of water when reheating it on the stove.