Al Hakh
Sun-dried turnip greens rehydrated and simmered simply with mustard oil and red chilli, a frugal winter dish from Kashmiri kitchens.
- Prep
- 150 min
- Cook
- 25 min
- Total
- 175 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 100 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 100 kcal
- fat
- 6 g
- carbs
- 8 g
- fibre
- 4 g
- protein
- 4 g
- calories
- 100 kcal
Instructions
- 1
Soak the dried turnip greens in warm water for 2-3 hours. Leave them until they soften and expand.
- 2
Drain the water away. Rinse the greens thoroughly to remove any grit.
- 3
Heat the mustard oil in a pot. Add the dried red chillies and asafoetida.
- 4
Add the soaked greens to the pot. Fry them briefly, stirring gently.
- 5
Pour in the water and salt. Cover and simmer gently for 15-20 minutes until tender.
- 6
Serve hot with rice, just like fresh haakh (Kashmiri greens).
Chef's tips
Rinse the soaked greens very well, as dried vegetables can hold dust from drying. Keep the seasoning simple for the best flavour.
Ingredient substitutions
- dried turnip greens → fresh turnip greens if in season, reducing cooking time
Storage
Refrigerate cooked dish up to 2 days.
Reheating
Reheat gently on the stovetop.
Common mistakes to avoid
- •Not soaking the greens long enough, which leaves them tough and chewy.
Serving suggestions
Cooked Al Hakh?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Jammu and Kashmir
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
