Wednesday, April 9, 2014

Kohlrabi sambhar

Moving to Germany has been tough as lack of desi vegetables has made it difficult to cook and get desi tastes. But that doesn't stop me from trying things constantly. So make do with whatever I can find in a supermarket. Family loved this one as the tastes were intense and it was lighter than the daal sambhar. 
One head kohlrabi cut into fingers
2 thickly chopped onions
1/2 pod garlic chopped in chunks
1 tbsp chopped ginger
Curry leaves hand full
1 tbsp oil
1 tbsp ghee
1/2 tsp each of methi, mustard and jeera
1/8 tsp hing
2 tbsp of Chana dal
2 tsp of sambhar powder
1/3 tsp haldi
1/3 tsp chilli powder
2 tsp dhaniya powder
1/4 cup grated coconut paste( optional)
2 Chopped tomatoes
Paste from walnut size tamarind
Heat oil and add tadka of mustard, jeera and methi. Let it color n add hing and one red chilli.
Add Chana dal and curry leaves.
Add all the vegs and sauté on low heat till slightly golden.
Add dry masalas and cook for few secs to get aroma.
Add the tamarind paste and turn well. 
Put the coconut if you are using n cook for few mins.
Add water and pressure cook for few whistles n simmer for few mins till the kohlrabi is cooked.
Top with ghee and coriander leaves.
Serve hot and tastes nice as a thin soup/ rasam soup variety too. Light with idlis, can steal few more ;)

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