Kohlrabi is known as Knol Khol in Tamil. This belongs to the family of vegetables which has sulphur, like cabbage, cauliflower, radish, broccoli etc. It’s very rich in fibre, minerals and vitamins, specially vitamin C and B vitamins. It has lot of water too. It’s mildly sweet and has a crisp texture. It aids weight loss.
Few days back I made a spicy rice with Knol Khol and moong dal as I wanted to make a quick and a healthy one pot meal. It’s my own recipe and very happy to say that it came out really well. It’s very simple to make. Every one at home liked it, especially my son who said that it was extraordinary:)
Cooked rice – 4 cups
Chopped knol kohl – 2 cups
Moong dal – 1/2 cup
Ghee – 2 tsps
Turmeric powder – 1/2 tsp
Salt to taste
Lemon juice – 2 tsps
For the Masala
Grated coconut – 1 cup
Cumin seeds ( jeera) – 2 tsps
Green chillies – 5-6
Almond flakes – 1 tbsp
For the tempering
Ghee – 3 tsps
Mustard – 1 tsp
Split urad dal ( black gram/ ullundhu)- 1 tsp
Chana dal ( Bengal gram/ kadalaparuppu)- 1 tsp
Cashew nuts – 2 tbsps
Roasted peanuts – 2 tbsps
Curry leaves – 2-3 sprigs
Hing ( asafoetida/ perungayam)- 1/4th tsp
Grind the ingredients mentioned for the masala to a coarse paste without adding water. Keep it aside.
Heat 2 tsps of ghee in a pan. Add the chopped Knol Khol, moong dal, turmeric powder, salt to taste and 1/2 cup of water. Mix well. Check for the seasonings. Reduce the flame, close the pan with a lid and cook till the vegetable and dal becomes soft and dry.
Add the cooked rice and the ground masala to the pan and mix well. Sauté for a min.
Heat 3 tsps of ghee in a pan. Add mustard. When it starts spluttering, add split urad dal, chana dal, cashew nuts, peanuts, curry leaves and hing. Sauté till the cashew and peanuts turn golden. Add the tempering to the rice and mix well. Add the lemon juice and mix well again.
Serve the rice hot with raita of your choice and papad or chips:)