Otherwise known as Kolhrabi /Knol Kohl ,belonging to the family of turnips Ganth Gobi is a common dish we serve , Soupy , Hot and spicy, fresh from the stove top, it is normally served with Warm Methi or Plain parathas or Missi roti and some plain yogurt.The left overs are normally gobbled up , pretending it to be a chunky soup.
It is a one pot dish , which has both the lentil power and the vegetable goodness. These days , I cut corners to cook , but wouldn’t sacrifice the taste or quality of food. This is one such dish which leaves us with a satisfaction of eating a well cooked Indian meal and craving for some more . Again adapted from Lauki aur chane ki dal sabji of the UP kitchens, this dish is a keeper and always on the menu when we have to dish up a quick satisfying meal.
2 Kohlrabi , peeled and diced into bite sized pieces
1/2 cup Chana Dal / chickpea lentils
1 cup of diced tomatoes
1 medium onion
2 tablespoons chopped cilantro for garnish
For the khara masala:
1 inch cinnamon stick
1 bay leaf
3 cardamom pods
1 star anise
1 tablespoon of minced ginger and garlic paste.
1 teaspoon of cumin seeds
3 green chillies sliced length wise
Salt, Oil and turmeric to taste
You know the drill , Heat Oil in a skillet , add the umin seeds , wait until they sizzle , add chopped onions , green chillies , ginger garlic paste and saute until cooked , the add the tomatoes , some water , say about 1/4cup if required and cover and cook until done.
Simutlaneously cook the chana dal with 2 cups of water and the kohlrabi pieces with water just enough to soak them , separately in a pressure cooker for one whistle and remove immediately.
Do not drain the water , add the kohlrabi first along with the water and then add the dal, Add all the khara masala ingredients . Adjust salt , turmeric and let it simmer for atleast 10 minutes. Garnish with 2 tablespoons of fresh cilantro. Serve hot with roti.