Knol khol is a root vegetable grown similar to a turnip. It is light green in color. In some countries it is also known as kohlrabi and can be green or red. In Kannada it is known as Geddi Kosu or Navilu Kosu.
- Yield: 4 Servings
- 2 Tbs bengal gram dhal (split)
- 17 oz (500 g) knot khol or cabbage
- 8 fl oz (250 ml) water
- salt to taste
Ingredients for ground paste
- ¾ cup coconut, grated
- 1 em (½ in) piece cinnamon
- 1 red chilli
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ½ cm (¼ in) piece ginger root, grated
- 1 Tbs oil
- 1 tsp black mustard seeds
- 1 pinch asafetida
How to Make It
- Wash the bengal gram dhal in water, then cover with fresh water and leave to stand for 1 hour. Drain and set aside.
- Wash and chop the knol khol or cabbage into small pieces. Set aside.
- Grind the six ingredients listed to a fine paste with a little water. Set aside.
- Prepare the tempering by heating the oil over low heat in a small pan. Add the black mustard seeds, and when they start to splutter add the asafetida.
- Add the bengal gram dhal and fry for a few seconds. Add the knol·khol or cabbage, ground paste and salt to taste. Mix well. Add the water, cover with the lid and cook for 10 minutes or until the knol khol or cabbage has become tender.
- When it is ready, transfer to a serving bowl.