Kohlrabi Dhal Curry

Spring is in full bloom here!!! The days are sunny, yet a slight bit cold... Flowers smiling with different colours in every corner... The first time I landed in Germany was in April 2008 (three years back!!). It was a beautiful Spring and I immediately fell in love with the place. Those initial days are sweet memories. My husband used to take me around to places nearby. I enjoyed every bit of it. With nothing to do(I mean, with no job), relaxing my days at home, trying my hands on cooking and experimenting with my husband... :D Just Nostalgia!!

I've been out of Bloggers world for more than a month now. I had a little setback in health. So I had to take rest and hence the break. I'm fine now. I felt really happy when I saw some comments from my blogger friends who took notice of my absence. Thank you very much dears. It is touching to know that I have been missed :-) To be honest, I really missed blogging and the pleasure of it. My dashboard is full of new exciting recipes, which I'm yet to check out one by one.

Now, I would like to share with you, something I tried out this weekend. It is a simple Daal curry, yet with a vegetable, which is quite new for me - Kohlrabi. I never knew it until I saw this veggie in Germany. Usually, I'm not yet brave enough to give a try to an unknown vegetable. So, Kohlrabi had never been in my shopping list. Once when we visited Umm Mymoonah's home, she introduced me to this vegetable. So, I tried this simple Dhal curry and it came out really well.

Preparation Time: 30 mins
Serves: 4
Ingredients:
Mysore Dhal - 1/2 cup
Moong Dhal - 1/2 cup
Kohlrabi - 1 or 2
Onion - 1
Turmeric powder - 1/2 tsp
Sambar Powder - 1 tsp
Green chillies - 2
Garlic - 3-4 pods
Hing - a pinch
Flat Parsley leaves - a handful, finely chopped
To saute:
Red chillies - 2
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Cumin seeds - 1/2 tsp

Method:
Wash the dhals and take them in a small pressure cooker. Cut onion into slightly big pieces. Remove the stalks, leaves and skin of the Kohlrabi and then cut it into one inch cubes. Add the spice powders, green chillies, garlic, hing and parsley leaves along with the cut onions and Kohlrabi into the cooker. Add required amount of water. Close the cooker and let them cook for about 2-3 whistles.

Heat oil in a small sauté pan. Add mustard seeds and when they splutter, add the other items and sauté. When the steam has been released, open the cooker lid, add the sautéd items and give a sitr. Enjoy this Dal with hot steamed white rice or chapathis.

Note:

• Depending upon the type of Dhal you use and the size of the Kohlrabi you have taken, the amount of water needs to be adjusted.
• If you do not have parsley leaves, you can add curry leaves while sautéing too.