This is the first time I have attempted making this veggie. The reason being the green grocer from whom I buy veggies, does not keep it. Probably because it not in demand veggie. My Mom told me the method of preparing it in traditional Goan style and I got about cooking.
I checked the nutritional content of this veggie and was completely blown by the health benefits it offered. It has the ability to improve ones digestive processes, help lose weight, protect against cancer, stroke and heart attack, boost the immune system, regulate the metabolism, increase circulation, strengthen bones, improve vision health, and assist in protecting muscle and nerve function. From now on, this veggie will regularly feature in my house.
This is a time consuming recipe, as it is made wih fresh grated coconut and whole spices. But it becomes a complete meal as it has protein, nutrients and fibre in it. It can be consumed with rice, bread or chapatis.
3-4 blulbs of Kohlrabi (u can take few leaves too, if they are fresh though its completely optional. I take one or 2 leaves, and store the remaining for making a separate veggie out of it)
1 cup chana dal
3/4 cup grated fresh coconut
2 Onions (1 sliced lengthwise for the masala and one chopped fine)
5 Garlic cloves
1/2 inch Ginger
1/2 tsp Turmeric powder
Tamarind lemon sized ball
1 tbsp Coriander seeds
2 dry red chillies
1 inch cinnamon
5 Pepper corns
1 Star Anise
1 bay leaf
1 black cardamom
1/2 tbsp poppy seeds
1/2 tbsp sesame seeds
1/2 tbsp cumin seeds
- Rinse the chana dal. Rinse the kohlrabi, peel its skin and cut into cubes.
- Cook the dal along with the cubed kohlrabi, some water and salt in a pressure cooker.
- Heat 1/2 tsp of oil in a wok, fry bay leaf, black cardamon, poppy seeds, sesame seeds, star anise, cloves, peppercorns, cinnamon, mace, red chillies and coriander seeds. Fry them on a low flame, taking care not to burn them and keep them aside.
- In the same pan heat about 1/2 tbsp of oil and fry the sliced onions until translucent. Then add garlic, ginger and grated coconut and fry it on low flame until the coconut is golden brown. Remove from flame and allow it to cool.
- Take the coconut mixture, fried spices, tamarind and water in a grinder and grind it to a smooth paste.
- Heat 1/2 tbsp of oil in the same wok. Once heated add cumin seeds and chopped onions and saute till the onions turn translucent.
- Then add the ground paste and mix well.
- Add the cooked dal-kohlrabi mixture and leaves if any. Mix well.
- You may have to add water to form a gravy.
- Add the turmeric powder and some more salt and allow it to boil.
- Serve hot with chapati, rice or bread.