pakistani

Kashmiri Style Red Lentil and Turnip Curry

Name: Kashmiri Style Red Lentil and Turnip Curry
Yield: 1 serving
Cuisine: pakistani
Ingredients: 90 g red lentils (dry); 200 g turnip (peeled, diced); 18 g vegetable oil; 110 g onion (sliced); 150 g tomato (chopped); 10 g fresh ginger (grated); 2 g fennel seeds; 1 g whole dried red chili; 2 g turmeric powder; 3 g salt; 450 g water; 10 g lemon juice

This simmered dish pairs red lentils with turnip, whole dried red chili and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

89 g Carbohydrates

19 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

90g red lentils (dry) 317 kcal
200g turnip (peeled, diced) 56 kcal
18g vegetable oil 159 kcal
110g onion (sliced) 44 kcal
150g tomato (chopped) 27 kcal
10g fresh ginger (grated) 8 kcal
2g fennel seeds 1 kcal
1g whole dried red chili 0 kcal
2g turmeric powder 6 kcal
3g salt 0 kcal
450g water 0 kcal
10g lemon juice 3 kcal

Cooking instructions

vegetable oilfennel seedswhole dried red chili
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add fennel seeds and whole dried chili; toast 20 seconds.
onion (sliced)
Add onion and cook until translucent, 5-6 minutes.
fresh ginger (grated)turmeric powder
Stir in ginger and turmeric; cook 30 seconds.
turnip (peeledtomato (chopped)
Add turnip and tomato; cook 3-4 minutes to soften slightly.
red lentils (dry)water
Add red lentils and water. Simmer 12-15 minutes until lentils are soft and sauce is creamy.
saltlemon juice
Season with salt and finish with a squeeze of lemon. Rest 2 minutes before serving.