Hunger is the mother of a new recipe! This delicious sweet and tangy Turnip dish happened as I followed my early morning hunger cravings and it turned out scrumptious!
What went in:
A teaspoon urad dal
Spices: Heeng, Cumin, Coriander, Rai, Fennel seeds, Whole Green/Red chillies, Red chilli powder, salt
Jaggery and lemon juice
Heat mustard oil. Add urad dal and let it splutter. When it turns golden brown, add a pinch of heeng and a teaspoon cumin seeds. Now add two whole green or red chillies. Add roughly chopped shallots. When shallots begin to turn brown, add peeled and chopped turnips. Let them cook on slow flame, without covering the pan. Once the turnips are almost half done, add salt, red pepper and spice mix (rai, coriander and fennel seeds). Cover and cook till completely done. Add grated jaggery and lemon juice. Turn off the heat when jaggery has melted. Sweet and tangy turnips are ready to be savoured with hot paranthas or chapatis!