Farmers Market Find

A few weeks ago, I picked up a beautiful bunch of kohlrabi at the farmers market and immediately knew what I wanted to make: Kohlrabi with Moong Dal and Dill. This simple, homestyle vegan side dish is inspired by Navalkol Bhaji, a quick stir fry I grew up eating in Pune, where navalkol (kohlrabi) often found its way into everyday home cooking.

My mom makes this vegetable in a few different ways, but this version with tender grated kohlrabi and lightly soaked moong dal cooked in a quick phodani or tadka is one I keep coming back to. To me, it is both comforting and nourishing, perfect for this time of year when the seasons are shifting.

From Mom’s Kitchen to Mine

Growing up in Pune, navalkol (kohlrabi) was a winter staple, and my mom had a number of different ways to cook it. One of my favorites was this humble, lightly spiced stir-fry with split moong dal, a dish that still makes regular appearances in her kitchen today.

In her version, the kohlrabi is grated and sautéed in phodani or tadka, hot oil seasoned with mustard seeds, cumin seeds, turmeric, and a touch of asafetida. The moong dal, briefly soaked in hot water, softens as it cooks and creates a lovely contrast with the tender kohlrabi. Finished with a dash of red chili powder, a pinch of sugar, and a sprinkle of salt, it is the kind of dish that lets the vegetable shine.

I have added my own twist by stirring in freshly chopped dill, which brings a pop of color and a fragrant, herbaceous note that complements the mild sweetness of kohlrabi. Garnished with green onions and paired with warm whole wheat rotis, it is simple, satisfying, and just a little bit special.

Star Ingredients

Kohlrabi, known as Navalkol in my mother tongue Marathi and Ganth Gobi in Hindi, is also called German, stem, or cabbage turnip. It belongs to the cabbage family and has a crisp texture with a mild, slightly sweet flavor. Rich in vitamin C, fiber, and antioxidants, this cruciferous vegetable offers a tender, subtly sweet crunch that softens beautifully as it cooks.

Dill adds a burst of fresh, herby flavor and an almost citrusy aroma that brightens the whole dish. It is not traditional, but its earthy note pairs beautifully with kohlrabi’s natural sweetness. The garnish of sliced green onions offers just the right contrast, bringing a sharp, fresh bite that balances the delicate dill.

Split moong dal adds protein and fiber, making this a nourishing side or light weekday meal. The recipe works well with either type of split moong dal: split green moong with skin for a slightly earthy texture or yellow moong without skin for a softer, creamier bite.

Both versions make this simple vegetable dish balanced and satisfying.

Serving & Making it your own

I usually enjoy this Kohlrabi with Moong Dal and Dill stir-fry warm with soft whole wheat rotis alongside my homemade green chili pickle, Kairee ani Mirchiche Loncha or a koshimbir (raita). It also works beautifully with plain steamed rice and a bowl of dal for a comforting, thali-style meal.

You can reduce the quantity of dal for a lighter version or add a little extra dal and enjoy it as a standalone, warm, light salad.

Dill adds a modern twist, but you can skip it for the most classic flavor or swap in fresh cilantro if that is what you have. Fresh grated coconut, thawed if frozen, is another great alternative for a stir-fry with a slightly sweeter flavor profile.

Why You’ll Love It

Kohlrabi with Moong Dal and Dill is a beautiful example of everyday Indian cooking. It is simple, quick, nourishing, and full of comforting flavor. Ready in under 30 minutes, it celebrates seasonal fresh market produce and brings together the warmth of home-style cooking with a fresh, modern twist. It is the kind of everyday dish that strikes the perfect balance between light and satisfying.

Whether you are craving a light lunch or an easy dinner side, this dish hits the sweet spot of healthy and comforting. Give it a try and see how it quietly becomes a favorite on your table.

Kohlrabi with Moong Dal and Dill

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• Author: Vasanti
• Yield: 2–3 servings 1x

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Description

A simple, seasonal dish with tender grated kohlrabi, protein-rich moong dal, and finished off with a fresh dill.

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Ingredients

Units USM Scale 1/2x1x2x3x

• 1/2 cup of split moong dal
• 1 cup of hot water
• 1 large kohlrabi bulb, trimmed and peeled
• 2 tbsp neutral cooking oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp asafetida
• 1/2 tsp red chili powder (optional)
• Salt, to taste
• 1/2 tsp sugar
• 1/2 cup water
• 1 small bunch of dill, chopped
• 1 medium green onion, thinly sliced, for garnish

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Instructions

• Soak the split moong dal in the hot water for 15 minutes.
• In the meantime, grate the peeled kohlrabi bulb on the larger holes of the box grater.
• Heat the oil over medium heat and season with the spices.
• When the seeds splutter and the spices froth, add the grated kohlrabi and the soaked moong dal.
• Season with red chili powder, salt and sugar.
• Give it a quick stir and add the water.
• Simmer covered for 8-10 minutes.
• Stir in the chopped dill and give it a quick stir to combine it.
• Simmer uncovered for 1-2 minutes until the moisture is completely absorbed.
• Take it off the heat.
• Garnish with sliced green onions and serve warm with whole wheat rotis or dal and rice.