Kohlrabi is called knolkol or navalkol in Indian languages. I like the sound of knolkol so I will be using that name here on this page.

This recipe of knolkol with lentil does not use many spices. You can use whole or split Masoor(red lentil), split or whole mung(mung dal/ green gram dal)as both cook equally fast.

I am using split Masoor dal(red lentils) for this recipe. Knolkol and masoor, both have a similar cooking time.

Choose tender knolkol. You will need to remove the skin of knolkol and use only the fleshy part.

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How to make Knolkol and Lentil Curry - Navalkol dal recipe:

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Ingredients: for 4 persons:

Knolkol - 1 cup, cut into bite sized pieces.

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Red chili powder - 1/4 teaspoon.

Salt - 1/2 tsp according to taste.

Masoor dal(red lentil) - 1/2 cup.

Freshly grated coconut(optional) - 1 tbsp.

Sugar/ jaggery - 1/2 tsp.

Turmeric powder - 1/4 tsp.

Garam Masala Powder - 1/2 tsp

Oil -1tbsp.

Turmeric powder(optional) - 1 tbsp.

Mustard seeds 1/2 tsp

Cumin Seeds 1/2 tsp

Asafoetida(hing) : a pinch.

Cooking method :

1. Boil knolkol and dal together in 1 1/2 cup water till just done(it will take about 10-15 minutes). Or you can pressure cook it together.
2. Heat oil in a pan. Add mustard and cumin seed. When they stop spluttering, add Asafoetida (hing)and turmeric powder.
3. Add the cooked knolkol/masoor dal mix. Add chili powder, cumin and coriander powder, curry leaves.
4. Add salt, sugar. Stir and continue cooking. Add a little water to get the desired consistency. It should be dal like consistency. Neither too watery nor too thick.
5. Cook on low flame for 5 minutes.
6. Add , fresh coconut, chopped Coriander leaves(cilantro). Mix well.

Serve it with Steamed Rice or Chapati

Tips: 1. To reduce final cooking time, you can cook kohlrabi and dal for 10 minutes before adding to seasoning. Or you can pressure cook it.

Enjoy

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