As a child I was never a picky eater and my mom never had any issues with my food. But I did have some absolute favorites (like eggplant, okra fry, potato fry, majjiga pulusu to name a few) and I also had some that I didn’t like as much. I would say to myself: “Amma, why can’t you make dosakaya pappu (cucumber dal)?? Why do you have to make this curry?” I never liked dosakaya kura, don’t know the reason.
My latest success is cooking with kohlrabi greens, they are mellow and don’t have any distinguishable taste, almost like chard. So I made this dish that I learnt from my SIL in Sweden (which she made with spinach). Very simple to make and tasted good too.
- 6 cups Kohlrabi greens – , chopped
- 1 Onion – small, chopped
- 3 chilies Green – slit
- 2 cloves Garlic – , minced
- ½ cup Chana dal – , soaked for ½ hour
For Popu (tadka):
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- 2 Chilies Red
- to taste Salt
- Wash the greens thoroughly and finely chop them.
- In a pressure cooker, heat 2tsp oil; add tadka ingredients and once the seeds start to splutter, add garlic and sauté until fragrant and lightly browned, make sure that garlic is not burnt.
- Add green chilies and onions and sauté until onions turn translucent, about 6-8 minutes.
- Add the chopped greens, soaked chana dal, salt and 2-3 tbsp water; lock the lid and cook for 2-3 whistles. Once the pressure is down, open the lid and cook further if there is too much water or serve right away with steamed white rice.