Kohlrabi Kootu
A South Indian Style Lentil and Vegetable Stew made with Mung dal, Kohlrabi and a special spice mix. A final tempering with curry leaves and mustard/cumin seeds completes the dish.
Equipment
- Pressure Cooker
- Knives and Cutting Board
- Mixer grinder
- Pan for tempering
- Peeler
Ingredients
- 1 Medium-Sized Kohlrabi; washed, peeled and chopped into medium-sized pieces
- ⅔ Cups Mung Dal; washed and soaked for 2 hours
- ½ tsp Turmeric Powder
- 3 Cups Water
- Salt; to taste
Spice Mix
- 1½ tsp Grated Coconut
- 1½ tsp Cumin Seeds
- 3-4 Dry Red Chillies (increase/decrease as per your spice tolerance)
Tempering
- 1 tbsp Ghee
- 8-10 Curry Leaves
- ⅓ tsp Asafoetida
- 1 Medium-Sized Onion; chopped
- 1 tsp Cumin Seeds
Additionally
- Fresh Coriander Leaves for garnishing
Instructions
- Drain out the excess water from the soaked Mung Dal. Wash it.
- Transfer this dal to a pressure cooker. Add chopped kohlrabi, water and turmeric powder.
- Pressure cook it till the dal and kohlrabi become soft.
- Meanwhile, prepare the spice mix by combining grated coconut, red chillies and cumin seeds.
- Grind them to a fine powder. Keep it aside.
- Heat oil in a pan. Add cumin seeds and curry leaves. Fry them on medium heat for 10-12 seconds.
- Add asafoetida and chopped onions.
- Fry them till the onions turn translucent.
- Add this fried mixture as well as the ground spice mix to the cooked lentils.
- Add salt. Mix it and boil it on medium heat for 2-3 minutes. Mix with a spatula so that the dal doesn't stick to the base.
- Turn off the heat. Garnish with fresh coriander leaves.
- Serve hot with steamed rice and ghee.