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Turnip Dahl

A cozy curry for winter days 🥘

Serves 4

Hella Vegan Eats

30 minutes

Turnip Dahl


2 garlic cloves
1 tsp curry leaves
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
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 juice and rice for serving


  1. Mince the garlic. Peel and dice the turnips. Wash the tomatoes and dice them as well.
  2. Add 3-4 tbsp water to a pot, add the garlic and curry leaves and sauté for 2 min.
  3. Add the tomatoes and cook for 1 min. Then, transfer the diced turnips to the pot, stir and cook covered for 2-3 min.
  4. In the meantime, rinse and drain the lentils. Add the lentils, spices, water and coocnut milk to the pot and bring to a boil. Then, simmer slightly-covered on low for 17-20 min.
  5. Serve with a squeeze of lemon juice and brown or basmati rice. Store leftovers in the fridge. As the dhal may thicken in the fridge, add a bit of water when reheating it on the stove.