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