Mung Dal with Kale and Kohlrabi (Ganth Gobi)

Kohlrabi or German Turnip, also known as Ganth Gobi in Hindi, is a part of the Cauliflower/Cabbage family. Just like it’s relatives, it is highly nutritious and very low on carbs. Though it looks like a turnip, the flavors are more like the stem of a broccoli or a cauliflower. In this dish, we created pretty much a one-pot meal with some very interesting textures and colors. The Kale Leaves, besides the pop of color, provide a superb balance of texture. You can have this lovely Mung Dal dish with Rice or Chapatis or, even better, add in additional water before cooking and it can make a hearty soup.

Scroll below the Recipe for the video.

Prep Time: 10 minutes
Cook Time: 10 minutes total
Serves: 4-6

Ingredients:

Kohlrabi / Ganth Gobi – 1 Lb approximately
Mung Dal – 1 Cup
Kale – 2 large handfuls
Oil – 2 Tablespoons
Cumin Seeds – 1/2 teaspoon
Mustard Seeds – 1/2 teaspoon
Dry Red Chili – 1
Curry Leaves – 1 sprig
Asafoetida – a pinch
Turmeric Powder / Haldi – 1/2 teaspoon
Minced Garlic – 1 Tablespoon
Minced Ginger – 1 Tablespoon
Green Chilies – to taste, chopped
Salt – to taste
Red Chili Powder – to taste
Water – 3 Cups
Lime Juice – a squeeze

Method:

1. Peel and cut the Kohlrabi into cubes.
2. Wash and remove the thick stem of the Kale leaves and chop.
3. In the Instant Pot, heat the Oil on Sauté-mode.
4. Allow the display to say ‘Hot”.
5. Add in Cumin Seeds and Mustard Seeds and allow the Mustard Seeds to pop.
6. Break the Dry Red Chili and add to the Oil.
7. Add in Curry Leaves, Asafoetida and Turmeric Powder and mix into the Oil.
8. Add in the Ginger, Garlic and Green Chilis and mix.
9. Add in the chopped Kohlrabi and washed and drained Mung Dal.
10. Cook for 2-3 minutes, allowing the Oil to coat the Kohlrabi and the Mung Dal.
11. Add in the chopped Kale, Salt and Red Chili Powder.
12. Allow the Kale Leaves to wilt in the Oil with the heat.
12. Add the Water and mix well.
13. Close the lid and set Instant Pot to manual pressure cook mode to zero minutes.
14. Release the pressure manually after 5 minutes.
15. Once the vent seal has gone down, it is now safe to open.
16. Open and check spices and flavors.
17. Add a squeeze of Lime Juice and it’s ready to serve.

Tips:

1. Don’t have an Electric Pressure Cooker? No worries, here’s what you do. Cooking time will be 1 whistle and turn off the flame and allow it to sit for 5 minutes and then release pressure carefully under running water.
2. Make it on the Stove-top – cooking for approximately 30 minutes till the Mung Dal is cooked all the way but not mushy.

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