A simple stir fry with turnips and turnip greens. Perfect over warm toasted bread and cheese.
By Rinku Bhattacharya
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 medium sized red onion, thinly sliced
- 3 pods garlic, very finely chopped
- 11/2 tablespoons split yellow moong lentils (soaked for 1 hour)
- ¾ cup small fresh turnips, halved
- ½ teaspoon turmeric
- Salt to taste
- ½ teaspoon red cayenne powder
- 1 cup of turnip greens, chopped
- 1 tablespoon 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 darket.
- 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.
Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles.Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences.Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.