This recipe combines the subtle sweetness of kohlrabi with the rich, aromatic spices of Indian cuisine, creating a comforting and flavorful curry that's perfect for any meal. With tender chunks of kohlrabi and protein-packed mung dal simmered in a blend of mustard seeds, turmeric, cumin, coriander, and more, this curry is both hearty and satisfying. Whether served alongside warm roti or crispy bhakri, this dish is sure to become a favourite in your culinary repertoire. Let's dive into the recipe and bring a touch of spice and warmth to your table!
Kohlrabi Curry
1 lb Kohlrabi around 3 bulbs
1/2 cup mung dal
1 cup warm water
1 Tbsp oil
1 tsp mustard seeds
1/8 tsp asafetida
1/2 tsp turmeric
1 tsp ground cumin
2 tsp ground coriander
2 tsp Kashmiri red chili powder
1 tsp garam masala
2 tsp kosher salt
1 cup water
1/4 cup cilantro, finely chopped
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Rinse mung dal & soak it in warm water while you prepare the Kohlrabi. Remove the Kohlrabi stems. Reserve the bulbs & tender leaves. Peel the outer skin of the bulb & 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 oil is hot add mustard seeds & allow them to pop. Add asafetida & turmeric. Add diced kohlrabi and mung dal to the pan. Mix well & cook cover on low-medium heat for 5-7 minutes.
Add the chopped leaves, ground cumin, ground coriander, red chili powder, garam masala & salt. Mix well. Add water & give a quick stir. Cook covered on low to medium heat for 5-7 minutes or until kohlrabi pieces are cooked tender. Turn the heat off & garnish with cilantro. Serve hot with Roti or Bhakri.
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