Turnip Stew With Toasted Garbanzo Beans

1. 1

   Toast the chana dal until it turns a light golden color, Rinse in adequate quantities of water, combine with 2 cups of water and 1/8 teaspoon of turmeric and cook till soft in a pressure cooker (about 7-8 whistles for a traditional Indian cooker). Allow the cooker to cool, open the lid, and mash to a smooth paste using the back of a spoon or an immersion blender.

2. 2

   Add the turnips to just enough water to submerge them, along with the remaining turmeric and chiles. Bring to a boil. Add salt, lower the heat and cook until the turnips are fork tender. Add the mashed dal, taste for salt and simmer until the flavors combine (~ 10 minutes on a low flame).

3. 3

   In a cast iron pan heat the oil until it sizzles. Add the mustard, Urad dal and Arbol chile. Once the mustard sputters and the Urad dal turns golden, lower the heat and add the asafetida and torn curry leaves. Allow the leaves to curl and fry up lightly and then pour the entire contents of the cast iron pan into the stew. give it a good stir, simmer for about 5 more minutes. cover and allow to cool slightly before serving with steamed rice.

* Per serving · 4 servings · Values may vary.