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Creamy Kohlrabi Mung Dal Curry - kohlrabi curry - Kohlrabi Curry: cook this comforting and aromatic vegan dish. Featuring tender kohlrabi and protein-rich mung

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 280
Ingredients Method Video Notes

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

Method
 

  1. Rinse mung dal and soak it in warm water for at least 15 minutes while you prepare the Kohlrabi.
  2. 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.
  3. Drain the water out of the soaked mung dal thoroughly.
  4. 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.
  5. 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.
  6. Add the chopped kohlrabi leaves, ground cumin, ground coriander, red chili powder, garam masala, and salt. Mix well to combine all ingredients.
  7. 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.
  8. Turn the heat off and garnish generously with fresh cilantro. Serve hot with Roti or Bhakri.
  9. Enjoy your creamy kohlrabi curry!

Video

Notes

- For best results, dice the kohlrabi into uniform half-inch cubes to ensure even cooking.
- If you don't have Kashmiri red chili powder, a milder paprika with a pinch of cayenne can be substituted, though the color will differ.
- This kohlrabi curry tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.