Mum’s having a bumper crop of knol khol and is naturally distributing to family and friends! I used my share to make two dishes; one a Kashmiri recipe inspired and two, this very simple curry with moong dal.
Ingredients
1 cup finely chopped knol khol
1/4 cup pesarapappu/moong dal
2 tsp oil
1/4 tsp mustard seeds
1/2 tsp chana dal
1/4 tsp turmeric powder
2-3 dry red chillies, broken in half
2 green chillies, slit lengthwise
8-10 curry leaves
Salt, to taste
Instructions
1. Add the knol khol and dal to a pan; add enough water to cover and boil until the moong dal splits between your fingers, but is still firm and knol khol is tender. Drain and set aside.
2. Heat oil in the same pan (once dry). Add mustard and once it splutters, add chana dal. When the dal starts turning golden, add red chillies, green chillies and curry leaves.
3. Add the knol khol and dal along with turmeric and salt. Mix well. Saute for a couple of minutes and take off heat.
Serve with rice or rotis.
shinar diaries 