Kohlrabi Curry

This delicious curry replaces the standard potato with kohlrabi - a delicious and lower carb option.

Kohlrabi Curry

1 lb Kohlrabi around 3 bulbs
1/2 cup mung dal
1 cup warm water
1 Tbsp
1 tsp mustard seeds
1/8 tsp asafetida
1/2 tsp turmeric
1 tsp
ground cumin
2 tsp ground coriander
2 tsp Kashmiri red chili powder
1 tsp garam masala
2 tsp kosher salt
1 cup water
1/4 cup
cilantro, finely chopped

Rinse mung dal & soak it in warm water while you prepare the Kohlrabi. Remove the Kohlrabi stems. Reserve the bulbs & tender leaves. Peel the outer skin of the bulb & discard. Dice the peeled bulb into half inch cubes. Finely chop the tender leaves. Drain the water out of the soaked mung dal.

Heat oil in a medium pan. Once oil is hot add mustard seeds & allow them to pop. Add asafetida & turmeric. Add diced kohlrabi and mung dal to the pan. Mix well & cook cover on low-medium heat for 5-7 minutes.

Add the chopped leaves, ground cumin, ground coriander, red chili powder, garam masala & salt. Mix well. Add water & give a quick stir. Cook covered on low to medium heat for 5-7 minutes or until kohlrabi pieces are cooked tender. Turn the heat off & garnish with cilantro. Serve hot with Roti or Bhakri.

photo and recipe: https://ministryofcurry.com/kohlrabi-curry/

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