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2 Tbs. olive oil

1 tsp. cumin seeds

1 medium sized red onion, thinly sliced

3 garlic cloves, very finely chopped

1 1/2 Tbs. split yellow moong lentils (soaked for 1 hour)

3/4 cup small fresh turnips, halved

1/2 tsp. turmeric

Salt to taste

1/2 tsp. red cayenne powder

1 cup of turnip greens, chopped

1 Tb. chopped cilantro to garnish


Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle. Add in the red onion and cook the onion until it is a pale toffee color and the kitchen begins to smell softly fragrant.

Add in the garlic and saute lightly for another two to three minutes. Add in the lentils and cook for 2 to 3 minutes until the lentils are nice and toasty and a few shades darker.

Add in the turnips and mix in gently. Stir in the turmeric, salt and the red cayenne powder and mix well. Cook lightly until the turnips are soft and shimmering. Mix in the turnip greens and cook until the greens are wilted. Stir in the cilantro and garnish.