Friday, January 16, 2015

Navalkol Chana daal Bhaji

Growing up, I didn't care much for Navalkol or Kohlrabi. But now that I love to include various vegetables in our daily meals, I bring Kohlrabi from time to time. This simple Maharashtrian bhaaji - made using soaked chana daal - is easy to make on a busy day.

Navalkol - Chana Daal
Kohlrabi with Chana Daal
2 cups chopped, peeled Kohlrabi/Navalkol/Alkol
3 tbsp. chana daal, soaked for at least 2-3 hours
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1/2 tsp turmeric powder
2 green chilies, slit
1 red chili, halved

1 tbsp. freshly scraped coconut

1. Soak chana daal in water for at least 2-3 hours.
2. Heat oil in a heavy bottomed saucepan/kadhai.
3. Add spices and chilies.
4. Add drained chana daal along with 1 tbsp. water. Cover and let it cook for 5 minutes.
6. Now, add kohlrabi. Cover the saucepan with a lid. Add some water to the lid. Let it cook
7. After it's cooked, add salt to taste.
8. Garnish with coconut

Note -
1. If you like the flavor, use coconut oil for tempering.

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