Kohlrabi (Nookal) Sambar

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.

Kohlrabbi (Nookkal) Sambar 1


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

Kohlrabbi (Nookkal) Sambar 2


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.


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