A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
182cal
4gprotein
12gcarbs
15g
Ingredients
500 g Kohlrabi (About 3-4 medium bulbs, peeled and cubed)
200 g Kohlrabi Greens (From the kohlrabi bunch, washed and roughly chopped)
4 tbsp Mustard Oil (Essential for authentic flavor)
0.25 tsp Asafoetida (Also known as Hing)
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1.5 tsp Fennel Powder (Freshly ground is recommended)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, comforting red lentil curry from the Kashmir valley, flavored with aromatic fennel and ginger powder. Its beautiful red hue comes from Kashmiri chilies and it's traditionally cooked in mustard oil for a unique, pungent flavor.
About Monji Haak, Steamed Basmati Rice and Kashmiri Dal
Homestyle Kashmiri Dal with iron-boosting greens & rice. Protein-packed comfort, perfectly spiced!
This kashmiri dish is perfect for lunch. With 694.59 calories and 20.73g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Adjust to taste)
1 cup Water (Use hot water for best results)
Instructions
1
Prepare the Vegetables
Peel the kohlrabi bulbs thoroughly to remove the tough outer layer. Chop them into 1-inch cubes.
Separate the greens (haak) from the bulbs. Wash them meticulously in a large bowl of water to remove all grit, then drain and roughly chop them. Keep the kohlrabi cubes and greens separate.
2
Temper Oil and Fry Kohlrabi
Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point. You'll see faint white smoke rising. This step is crucial to mellow the oil's pungency.
Reduce the heat to medium, wait for 30 seconds, then carefully add the kohlrabi cubes. Sauté for 6-8 minutes, stirring occasionally, until the edges turn light golden brown.
3
Add Spices and Greens
Lower the heat. Add the asafoetida, Kashmiri red chilli powder, turmeric powder, fennel powder, and ginger powder. Stir continuously for about 30-45 seconds until the spices are fragrant. Be careful not to burn them.
Immediately add the chopped kohlrabi greens and salt. Mix everything well and cook for 2-3 minutes until the greens wilt down completely.
4
Simmer to Perfection
Pour in 1 cup of hot water and stir to combine. Bring the mixture to a gentle boil.
Cover the pan with a lid, reduce the heat to low, and let it simmer for 12-15 minutes. The kohlrabi should be tender enough to be easily pierced with a fork but still hold its shape.
If there's excess water, remove the lid and cook on medium heat for another 2-3 minutes to let the gravy thicken to a semi-dry consistency.
5
Serve
Taste and adjust the salt if necessary.
Let the dish rest for 5 minutes off the heat for the flavors to meld.
Serve Monji Haak hot as a side dish with steamed rice or Kashmiri roti.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
1 tsp Fennel Powder (Saunf powder)
0.75 tsp Dry Ginger Powder (Sonth)
0.5 tsp Garam Masala
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal
Rinse the 1 cup of masoor dal under cool running water until the water runs clear.
Soaking is optional but recommended for faster cooking. If time permits, soak the dal in 2 cups of water for 20-30 minutes. Drain completely before cooking.
2
Pressure Cook the Dal
Place the rinsed (and drained) dal in a 2 or 3-liter pressure cooker.
Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 1 tsp salt. Give it a quick stir.
Secure the lid and cook on medium-high heat for 3 to 4 whistles, which should take about 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This ensures the dal is cooked perfectly soft.
3
Prepare the Tempering (Tadka)
While the pressure is releasing, heat 2 tbsp of mustard oil in a small tadka pan over medium-high heat until it becomes aromatic and you see faint smoke. This step is crucial to mellow its pungent flavor.
Reduce the heat to low. Carefully add 1 tsp cumin seeds and 0.25 tsp hing. Let them sizzle and become fragrant for about 30 seconds.
Add the 2 dried red chilies and sauté for another 15 seconds.
Turn off the heat completely. Immediately add 1.5 tsp Kashmiri red chili powder, 1 tsp fennel powder, and 0.75 tsp dry ginger powder. Swirl the pan for 5-10 seconds. The residual heat is enough to cook these spices without burning them.
4
Combine and Simmer
Once the pressure has fully released, open the cooker. Whisk the dal gently with a wire whisk for a smooth, cohesive consistency.
Immediately pour the hot tempering over the cooked dal. You will hear a satisfying sizzle. Stir well to combine.
Place the cooker back on low heat and let the dal simmer for 2-3 minutes, allowing the flavors of the tempering to infuse into the lentils.
Stir in 0.5 tsp of garam masala, mix, and turn off the heat.
5
Garnish and Serve
Garnish with 2 tbsp of freshly chopped coriander leaves.
Serve hot with steamed basmati rice or fresh rotis.
