Kohlrabi is the most commonly used vegetable in Kashmir It is also called as nookal, ganth gobi etc in India. I never knew there are many dishes that can be cooked with this vegetable till I started using it on my husband’s insistence. Mom used to use nookal in vegetable pulao and sambar. For more information on kohlrabi, click here and for nutritional information, click here.
Toor dal/ Pigeon peas: 1 cup
Kohlrabi: 1; Peel the skin and cut in to pieces
Tomato: 1; Quartered
Turmeric Powder: 1/4 teaspoon
Tamarind Juice: as per taste
Sambar Powder: 2 teaspoons
Chilli powder: as per taste
Salt: as per taste
Coriander leaves: 1 tablespoon finely chopped leaves
Shallots: 10 – 12
Garlic : 5 flakes; Roughly crushed
Asafoetida (hing) : 1 big pinch
Curry leaves : 1 twig
Cumin seeds : 1/2 tablespoon
Mustard seeds : 1/2 tablespoon
Oil : 2 teaspoons
1. Pressure cook toor dal, turmeric powder and tomato. Make sure dal is cooked completely.
2. Once the pressure reduces, add sambar powder, salt, chilli powder, tamarind juice, crushed garlic flakes, shallots and kohlrabi pieces. Cook till kohlrabi is completely cooked. Check for salt, spice and add chopped coriander leaves. Combine well.
3. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida (hing), curry leaves and saute for few seconds.
4. Add the cooked dal – kohlrabi and cook on low heat for 10-15 minutes. Remove from heat and serve hot with steamed rice.