Kohlrabi & Moong Dal Recipe – Authentic South Indian Curry

Last Updated on 2 months by Neha Deshmukh

Kohlrabi & Moong Dal Curry

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? I stumbled upon this particular recipe – a delightful blend of kohlrabi and moong dal – during a visit to my grandmother in Kerala. She always had a knack for turning simple, often overlooked vegetables into something truly special. This curry is a testament to that! It’s a little different, a little unexpected, and absolutely delicious. You’ll find it’s surprisingly easy to make, too.

Why You’ll Love This Recipe

This Kohlrabi & Moong Dal Curry is a fantastic way to explore South Indian flavors. It’s packed with nutrients, wonderfully aromatic, and offers a unique taste experience thanks to the kohlrabi. Plus, it’s a relatively quick and easy dish, perfect for a weeknight meal. It’s a lovely change from the usual dals and vegetable curries, and I promise it will become a new favorite!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 2 cups Noolkol (Knol Khol/Kohlrabi), chopped
• ½ cup Yellow Moong Dal
• ¼ tsp Turmeric Powder
• To taste Salt
• ½ cup Grated Coconut
• 2.5 tsp Urad Dal
• 1 tsp Cumin Seeds
• 3-4 Whole Red Chillies
• 2 tsp Coconut Oil (for gravy)
• 2 tsp Coconut Oil (for tempering)
• ¼ tsp Mustard Seeds
• Few Curry Leaves
• 1-2 Whole Red Chillies (tempering)

Ingredient Notes

Let’s talk about these ingredients for a moment. A few little tips can make all the difference!

Noolkol (Kohlrabi): A Unique Vegetable

Kohlrabi, or noolkol as it’s known in Malayalam, is a wonderfully versatile vegetable. It looks a bit strange, I know – like a root vegetable crossed with an alien spaceship! But it has a mild, slightly sweet flavor, similar to a turnip or radish. You can find it at many Asian grocery stores or well-stocked supermarkets.

Yellow Moong Dal: Nutritional Benefits & Varieties

Yellow moong dal is a staple in Indian cooking. It’s incredibly nutritious, easy to digest, and cooks quickly. I prefer the split yellow moong dal (the one without the skin) for this recipe, as it cooks down beautifully and creates a creamy texture.

Coconut Oil: The Flavor of South India

Coconut oil is essential for authentic South Indian flavor. Don’t substitute with another oil if you can help it! It adds a subtle sweetness and aroma that really elevates the dish.

Urad Dal, Cumin Seeds & Red Chillies: The Spice Blend

These three ingredients form the base of our spice blend. Urad dal adds a nutty flavor, cumin seeds bring warmth, and red chillies provide a gentle heat. Toasting them is key to unlocking their full potential.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the yellow moong dal a good rinse and soak it in water for about 15 minutes. This helps it cook faster and become softer.
2. While the dal is soaking, peel and chop the kohlrabi into thick, bite-sized chunks.
3. Now, in a pressure cooker, combine the soaked dal, chopped kohlrabi, turmeric powder, and enough water to cover everything (about 2-3 cups). Pressure cook for 3-4 whistles, or until the dal and kohlrabi are tender.
4. While the pressure cooker does its thing, let’s make the spice paste. Heat 1 tsp of coconut oil in a small pan. Add the urad dal, cumin seeds, and whole red chillies. Toast them over medium heat until fragrant and the dal turns golden brown.
5. Add the grated coconut to the pan and sauté briefly for a minute or two. Then, transfer everything to a blender or grinder. Add a little water and grind into a smooth paste.
6. Once the pressure cooker has cooled down, open it and gently mash the dal and kohlrabi mixture.
7. Now for the tempering! Heat the remaining 1 tsp of coconut oil in a separate pan. Add the mustard seeds and let them splutter. Then, add the whole red chillies and curry leaves. Sauté for a few seconds.
8. Pour the tempering into the cooked dal-kohlrabi mixture. Add the coconut paste and mix well.
9. Add water to adjust the consistency to your liking. Simmer for 2 minutes, allowing the flavors to meld together.
10. Finally, season with salt to taste. Serve hot with rice or chapati!

Expert Tips

• Don’t skip the soaking step for the dal – it really does make a difference.
• Toasting the spices is crucial for developing their flavor. Keep a close eye on them, as they can burn quickly.
• If you don’t have a pressure cooker, you can cook the dal and kohlrabi in a pot on the stovetop. It will take longer, about 45-60 minutes.

Variations

• My Family’s Touch: My aunt always adds a small piece of ginger and garlic paste to the tempering for an extra layer of flavor.
• For the Spice Lovers: Add an extra red chilli or a pinch of chilli powder to the spice paste.
• Vegetable Boost: Feel free to add other vegetables like potatoes or carrots along with the kohlrabi.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

Adjust the number of red chillies to control the spice level. Removing the seeds from the chillies will also reduce the heat.

Festival Adaptation (Onam/Vishnu Puja)

This curry is a wonderful addition to a festive sadya (vegetarian feast) for Onam or Vishnu Puja. It adds a unique flavor profile to the spread.

Serving Suggestions

This Kohlrabi & Moong Dal Curry is best served hot with:

• Steaming white rice
• Warm chapati or roti
• A side of papadums
• A dollop of yogurt (optional)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Noolkol and where can I find it?

Noolkol is the Malayalam name for kohlrabi. It’s a unique vegetable with a mild, slightly sweet flavor. You can usually find it at Asian grocery stores or well-stocked supermarkets.

Can I use a different dal instead of Yellow Moong Dal?

While yellow moong dal is traditional, you can experiment with other dals like toor dal or masoor dal. Keep in mind that cooking times may vary.

How can I adjust the consistency of the curry?

Simply add more water to thin it out, or simmer for a longer time to thicken it.

What is the best way to prepare kohlrabi for this recipe?

Peel the kohlrabi and chop it into thick, bite-sized chunks.

Can this curry be made ahead of time?

Yes, you can make this curry a day ahead of time. The flavors will actually develop even more overnight! Just reheat gently before serving.