What's The Deal with Kohlrabi
Serves: 4
 
Ingredients
  • 3 cups greens (kohlrabi, spinach, swiss chard, or kale), roughly chopped
  • ½ cup moong dal
  • 3 cups water
  • 3 garlic cloves, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • ⅛ teaspoon turmeric
  • Salt, to taste
  • For Tempering: Tadka
  • 1 tbsp oil
  • 1 plum tomato, seeded and diced
  • 1 dried red chile, halved
  • ½ teaspoon cumin seeds
  • 2 shallots, finely sliced
Instructions
Bring water to boil. Add kohlrabi greens and cook for 3 minutes or so until tender. Drain.
Put moong dal and 3 cups of water in medium sized pot and bring to a boil. Skim off any scum that rises to the surface. Add the garlic, ginger and turmeric. Partially cover and simmer gently over medium low heat for about 20 minutes. The dal should be soft. Add the blanched kohlrabi greens, fresh spinach and some salt and cook for another couple of minutes.
Meanwhile, prepare the tadka. In a small pan, heat the oil over medium high heat. Add the cumin seeds and once they give off their aroma (about 20-30 seconds) add the shallots and cook for another 3 minutes or until the lightly brown. Add the tomatoes, red chile and cook for another minute or so. Pour the tadka over the dal and mix well. Serve immediately.
Recipe by at https://aglobalkitchen.com/2013/07/09/whats-the-deal-with-kohlrabi-2/