Hearty Turnip and Lentil Soup

1. 1
   prep

   Rinse lentils and prep the vegetables.

   1.Rinse masoor dal under cold water until water runs clear. Drain and set aside.

   2.Peel turnips and dice into 1-inch cubes.

   3.Finely chop onion, mince garlic cloves, grate ginger, slit green chili, and chop tomato.
2. 2
   pressure cook · ~15 min

   Pressure cook lentils and turnips until tender.

   1.Add rinsed dal, diced turnip, chopped tomato, turmeric powder, red chili powder, salt, and 3 cups water to the pressure cooker.

   2.Close the lid and pressure cook on medium heat for 3 whistles (about 12-15 min).

   3.Allow pressure to release naturally. Open lid and gently mash the dal and turnips with the back of a ladle to your desired consistency.

   TIPNatural pressure release is important — it finishes the cooking and keeps the lentils creamy.
3. 3
   temper · ~8 min

   Make the tempering.

   1.Heat oil in a small frying pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle and sizzle (30 sec).

   3.Add chopped onion and slit green chili. Sauté until onions turn golden brown (5-7 min).

   4.Add minced garlic and grated ginger. Sauté until the raw smell disappears (1 min).

   TIPGetting the onions properly golden — not just translucent — builds the deep, sweet flavor backbone of the soup.
4. 4
   simmer · ~6 min

   Combine and simmer the soup.

   1.Pour the tempering mixture into the pressure cooker with the mashed dal and turnips.

   2.Stir well and bring the soup to a gentle boil on medium-low heat.

   3.Simmer uncovered for 5 minutes, stirring occasionally. Adjust water if the soup feels too thick.
5. 5
   mix

   Finish with garam masala and lemon juice.

   1.Turn off the heat.

   2.Sprinkle garam masala over the soup and stir in the fresh lemon juice.

   TIPAdding garam masala off the heat preserves its aromatic fragrance, and lemon juice at the end keeps its tang bright.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

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