Creamy Kohlrabi Mung Dal Curry
Kohlrabi Curry: cook this comforting and aromatic vegan dish. Featuring tender kohlrabi and protein-rich mung dal, it's perfect for a wholesome weeknight meal.
Ingredients
- 1 lb Kohlrabi (around 3 bulbs), peeled and diced, tender leaves finely chopped
- ½ cup mung dal
- 1 cup warm water
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- ½ teaspoon salt, or to taste
- Fresh cilantro, for garnish
Instructions
- Rinse mung dal and soak it in warm water for at least 15 minutes while you prepare the Kohlrabi.
- Remove the Kohlrabi stems. Reserve the bulbs and tender leaves. Peel the outer skin of the bulb and discard. Dice the peeled bulb into half-inch cubes. Finely chop the tender leaves.
- Drain the water out of the soaked mung dal thoroughly.
- Heat oil in a medium pan over medium heat. Once the oil is hot, add mustard seeds and allow them to pop. Add asafetida and turmeric, stirring for 10 seconds.
- Add diced kohlrabi and mung dal to the pan. Mix well and cook covered on low-medium heat for 5 to 7 minutes, stirring occasionally.
- Add the chopped kohlrabi leaves, ground cumin, ground coriander, red chili powder, garam masala, and salt. Mix well to combine all ingredients.
- Add 1 cup water and give a quick stir. Cook covered on low to medium heat for 5 to 7 minutes or until the kohlrabi pieces are cooked tender.
- Turn the heat off and garnish generously with fresh cilantro. Serve hot with Roti or Bhakri.
- Enjoy your creamy kohlrabi curry!
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.