Friday, 30 August 2013


Curry di Cavolo Rapa & Lenticchie Neri 
Curried Kohlrabi & Urid Dal Lentils

Suppertime and the cooking is easy- or how did the song go? At least, that would be the way the words to my song go! I am all for keeping cooking easy and having an easy and fun time making good food!

I decided to make a little dish with the humble and totally under-appreciated kohlrabi, or German turnip as it is also known. With a very mild flavor that is slightly reminiscent of sweet cabbage, it is a versatile and light ingredient that can be used in a multitude of dishes- even spicy and exotic curried dishes like this one!

I combined the juicy kohlrabi with nutty and delicious "urid dal" lentils, which gave it a chewy, nutty bite and enough flavor to texture to merit the spices I was going to add!

To make this dish, I first soaked two cups of lentils for a couple of hours and then started them boiling and let them cooking on a slow simmer for at least 40 minutes whilst I prepared the other ingredients. I cut peeled and chopped a small kohrabi into sticks which looked a little like french fries, sliced up a half of a carrot, finely chopped about 1" of ginger, roughly chopped 1 tomato, 1 handful of cilantro  and apart from a few herbs and spices... that was all I needed to get this party started!

In a frying pan, in 1 teaspoon of clarified butter, I started out by frying a little cumin seed, the crushed garlic and a sprinkle of cayenne... before I got serious with the other spice! I added the kohlrabi and fried it with the ginger for 3-4 minutes, then added the sliced carrot, celery and onion... along with a tabelspoon of Garam Masala and a half tablespoon Chaat Masala, 1 teaspoon of turmeric and  a little salt and pepper.

After 5-6 minutes, everything was nicely mixed and browned off nicely and I deglazed the frying pan by adding a little hot water... bubble, bubble, bubble! Next, I added the lentils into the mix after briefly draining them of any excess fluids and stirred them into the mix.

In the meantime, I dissolved a heaped teaspoon of chick-pea flour in a little milk and added this into the mix... I wanted it act as a stabilizer which would allow me to add yogurt without it curdling- which was exactly what I did next! In went 3-4 tablespoons of plain yogurt and by the time they were stirred in, I suddenly had a rich, creamy, spicy sauce! Yum yum!

Next came a handful of finely chopped coriander, a good squeeze of lemon juice  and just a small drizzle of honey, to add sweetness and a little depth of flavor... and the flavor was gooood! 

I enjoyed mine with a little naan bread, but rice of course would also be wonderful with this. In any case, I do hope you give it a go and I hope that you enjoy it! But what's not to like with all of this good stuff going into the pan? You know it's gonna be god!


  1. Ein wunderbares Wochenende
    wünscht Dir