Kohlrabi Curry
User Reviews
5
Kohlrabi Curry
Description
This Kohlrabi Curry begins by soaking mung dal while preparing the kohlrabi bulbs and tender leaves. The bulbs are peeled and diced into uniform cubes, and the leaves are finely chopped. The dal is drained after soaking, then both main ingredients are added to hot oil tempered with mustard seeds, asafetida, and turmeric to build an aromatic base.
Ground cumin, coriander, Kashmiri red chili powder, garam masala, and kosher salt are added to introduce layered spice and mild heat. Water is poured in to create a simmering environment, cooking the dal and kohlrabi covered for 5 to 7 minutes until tender. Cilantro is folded in just before serving to add fresh herbal notes.
This curry is typically enjoyed hot alongside Indian flatbreads such as roti or bhakri. Its combination of pulses and vegetables makes for a balanced meal with warming Indian spices. The cooking technique steams and softens the kohlrabi while infusing the dal with deep fragrance.
Ingredients
- 1 lb kohlrabi around 3 bulbs
- ½ cup mung dal
- 1 cup water warm
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- ½ teaspoon Turmeric
- 1 teaspoon cumin ground
- 2 teaspoons ground coriander
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- 2 teaspoons kosher salt
- 1 cup water
- ¼ cup cilantro finely chopped
Instructions
- Rinse mung dal and soak it in warm water while you prepare the Kohlrabi.
- Remove the Kohlarabi stems. Reserve the bulbs and tender leaves. Peel the outer skin of the bulb and discard. Dice the peeled bulb into half inch cubes. Finely chop the tender leaves.
- Drain the water out of the soaked mung dal.
- Heat oil in a medium pan. Once the oil is hot add mustard seds and allow them to pop. Add asafetida and turmeric.
- Add diced kohlrabi and mung dal to the pan. Mix well and cook covered for low-medium heat for 5 to 7 minutes.
- Add the chopped leaves and ground cumin, ground coriander, red chili powder, garam masala and salt. Mix well.
- Add water and give a quick stir. Cook covered on low to medium heat for 5 to 7 minutes or until the kohlrabi pieces are cooked tender.
- Turn the heat off and garnish with cilantro. Serve hot with Roti or Bhakri.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1217mg | 51% |
| Potassium | 445mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 71mg | 79% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
