Every week farm share brings variety of greens and veggies to my fridge. I am excited and curious at the same time. Excited because I will be feeding my family with so many goodies, curious because I want to bring variety in terms of recipe to the table. This week we got kohlrabi, bunch of greens and sage. So, I decided to fuse a bit of east with the west by combining commonly used lentils in Indian cooking with my farm share veggies. I get my proteins and essential vitamins and minerals in one shot. For carbs, I pair it up with rice or roti/chapati (Indian wheat tortilla) or multigrain breads.
We have been out of gas for past 3 months now so I have been doing all my cooking on this little electric stove. Cooking time on this electric stove is humongous. So these days, I jumble all my veggies and lentils in one dish and either make soup/stew/sauce out of it in a pressure cooker.
While cutting all these veggies, I had this serene feeling. Loved to see so many greens and colors in my dish. Plus am very hungry right now. So, cant wait to get this dish ready and serve my belly a healthy and an appetizing meal. I am having fun knowing about these veggies.
Since the star of this dish is ‘Kohlrabi’, let me give you some fun facts. “Kohlrabi” name is a German word which means cabbage turnip. It has been mentioned in “The 150 healthiest food on Earth” book by Nutritionist ‘Jonny Bowden’ . You could also make a pie or fries, but then its skin has to be thoroughly peeled. I left the skin on since it was soft and had purple color . I like seeing natural colors in my food. Next time, am going to make kohlrabi fries. Will share it with you definitely.
Kohlrabi – 2-3 (medium)
Radish – 3 (small)
Red onion – 1/2 (large)
Tomato – 1 (medium)
Kohlrabi green – I used all the attached greens leaves
Ginger – 1/2 Tbsp (grated)
Garlic – 1/2 Tbsp (grated)
Sage flowers – 1 Tbsp
Sage leaves – 2
Thyme – 1 sprig
Moong daal – 1 tbsp
Tuvar daal (split yellow lentils) – 1 tbsp
Masoor daal (split red lentils)- 1 tbsp
Roasted gram seeds – 1/2 tbsp
Fennel seeds – 1/2 tbsp
Dried red chilli – 1 (medium)
Red chilli powder- 1 tsp
Coriander powder – 2 tbsp
Cumin powder – 1/2 tbsp
Garam masala -1/4 tsp
Sugar – 1/2 tsp
Salt – to taste
Oil – Sunflower oil – 3 tbsp
Water – 6 cups
1. Cut all the veggies in the shape and size of your liking.
2. Heat sunflower oil in the pressure cooker (see pic above). Let all the saute ingredients splutter.
3. Put all the lentils and fry them for 2-3 mins (or until they get golden brown).
4. Put all the spices + sugar + salt. Let it cook for 2-3 mins.
5. Put onions, kohlrabi greens and tomatoes and cook it 5 mins.
6. Add kohlrabi and radish. Cook it for 10 mins.
8. Add 4 cups of water and let it come to boil.
9. Add 2 more cups of water and close the pressure cooker and cook it for 10 mins ( or 2-3 whistles).
10. Let the pressure cooker cool and the soup is ready. You could blend it or have it just like that . I like to see my veggies. If the water level has reduced, you could add some and let it boil for few minutes. It goes very well with rice, bread etc. Choice is yours
1. Use fresh and bright color greens.
2. You could change ingredients as per your liking. For instance you could skip lentils and just have veggies soup.
3. You could also change the amount spices.
4. Sometimes, I add little bit of butter or half-n half to enhance the richness of this soup.