Recipe for Kohlrabi Dal
In India, many varieties of dals are used in everyday cooking, and many different recipes are followed to cook them. One common way of making dal is by combining it with other vegetables. For example, some days back, I shared the recipe for Lauki Chana Dal, in which chickpea lentils are combined with bottle gourd and cooked. Today’s recipe is similar. In this recipe, I have combined red lentils with Kohlrabi.
Here goes the recipe.
Ingredients needed to make Kohlrabi Dal:
- 1 Kohlrabi
- ⅔ cup Red Lentils; soaked for 30 minutes
- Salt; to taste
- ¾ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- 2-3 Cloves of Garlic; chopped
- 2-3 Green chillies; chopped
- ½ tsp Cumin Seeds
- ¼ tsp Asafoetida
- 6-8 Curry Leaves
- 1 Big Tomato; chopped
- 1 tbsp Ghee
- Water for washing and cooking the lentils
Method to make Kohlrabi Dal:
- Peel and cut the Kohlrabi.
- Add the soaked lentils, kohlrabi, 3 cups of water and ½tsp of turmeric powder in a pressure cooker. Cook the lentils and vegetables.
- In a pan, heat the ghee. Add chopped garlic, asafoetida, chopped green chillies and cumin seeds.
- Fry on medium heat, and cook till the garlic turns golden brown.
- Add chopped tomatoes, curry leaves, Kashmiri red chilli powder, ½tsp of turmeric powder and salt.
- Reduce the heat, cover with a lid and cook till the tomatoes become mushy.
- Then add this mix to the cooked lentils. Boil for 2-3 minutes and then remove from heat.
- Serve with steamed rice and ghee.
Recently, when I made this dal, I served it with steamed rice and crispy Aalu fry.
Check out other recipes from my kitchen here.
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Recipe for Kohlrabi Dal
In this recipe, red lentils and kohlrabi are cooked with basic Indian spices. It is a quick and easy recipe and tastes great with steamed rice and ghee.
Equipment
- Pressure Cooker
- Pan
Ingredients
- 1 Kohlrabi
- ⅔ cup Red Lentils; soaked for 30 minutes
- Salt; to taste
- ¾ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- 2-3 Cloves of Garlic; chopped
- 2-3 Green chillies; chopped
- ½ tsp Cumin Seeds
- ¼ tsp Asafoetida
- 6-8 Curry Leaves
- 1 Big Tomato; chopped
- 1 tbsp Ghee
- Water, for washing and cooking the lentils
Instructions
- Peel and cut the Kohlrabi.
- Add the soaked lentils, kohlrabi, 3 cups of water and ½tsp of turmeric powder in a pressure cooker. Cook the lentils and vegetables.
- In a pan, heat the ghee. Add chopped garlic, asafoetida, chopped green chillies and cumin seeds.
- Fry on medium heat, and cook till the garlic turns golden brown.
- Add chopped tomatoes, curry leaves, Kashmiri red chilli powder, ½tsp of turmeric powder and salt.
- Reduce the heat, cover with a lid and cook till the tomatoes become mushy.
- Then add this mix to the cooked lentils. Boil for 2-3 minutes and then remove from heat.
- Serve with steamed rice and ghee.
