Kashmiri Dum Monji (Knol Khol in Yogurt) Recipe
Serves: 4
Cuisine: Kashmiri
Course: Lunch
Diet: Vegetarian
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes
Kashmiri Dum Monji, a traditional dish from Kashmir, is a flavorful and aromatic vegetarian recipe made with knol khol (also known as kohlrabi) cooked in a rich yogurt-based gravy. This hearty dish, with its beautiful balance of spices and tender knol khol, makes an ideal lunch dish. Serve it alongside rice and raita for a complete meal.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Knol Khol (Kohlrabi), with leaves | 3 medium-sized |
| Mustard Oil | 4 tablespoons |
| Ginger-Garlic Paste | 2 tablespoons |
| Kashmiri Red Chili Powder | 2 teaspoons |
| Fennel Powder | 2 teaspoons |
| Turmeric Powder | 1 teaspoon |
| Ginger Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Salt | To taste |
| Cloves (Long) | 4 |
| Green Cardamom (Elaichi), ground | 2 pods |
| Cumin Seeds (Jeera) | 1/4 teaspoon |
| Yogurt | 4 tablespoons |
Instructions:
-
Prepare the Knol Khol:
- Wash the knol khol thoroughly and peel off the outer skin. Once peeled, cut the knol khol into bite-sized pieces along with the green leaves. Set aside.
-
Temper the Spices:
- Heat mustard oil in a pressure cooker over medium heat. Once the oil is hot, add the asafoetida (hing), cumin seeds, cloves, and green cardamom. Let the spices sizzle for about 1-2 minutes, allowing the fragrance to release.
-
Cook the Ginger-Garlic Paste:
- Add the ginger-garlic paste to the cooker and sauté for 2 minutes until the raw smell disappears and the paste turns golden brown.
-
Add the Dry Spices:
- Next, add the Kashmiri red chili powder, fennel powder, ginger powder, and turmeric powder. Stir well, and cook for 2-3 minutes, allowing the spices to blend together. If the mixture starts sticking to the bottom of the cooker, add a tablespoon or two of water.
-
Add the Knol Khol and Leaves:
- Add the knol khol pieces along with the leaves to the pot. Stir everything well to coat the knol khol evenly with the spices. Cook for a couple of minutes.
-
Incorporate Yogurt:
- Add the yogurt to the mixture and stir thoroughly, ensuring the yogurt blends smoothly with the spices and knol khol.
-
Simmer and Cook:
- Add salt to taste and pour in half a cup of water. Stir everything to combine, then close the pressure cooker lid. Cook for 2-3 whistles or until the knol khol is tender.
-
Final Touches:
- Once done, release the pressure and carefully open the lid. Stir the curry to mix the flavors. If needed, adjust the seasoning or consistency by adding more water or salt.
-
Serve:
- Serve this Kashmiri Dum Monji hot with steamed rice, tomato-cucumber salad, and a side of onion raita for a delicious lunch.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Protein | 2g |
| Carbohydrates | 17g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Fat | 11g |
| Saturated Fat | 1.5g |
| Cholesterol | 0mg |
| Sodium | 400mg |
| Potassium | 350mg |
| Vitamin A | 2% |
| Vitamin C | 40% |
| Calcium | 4% |
| Iron | 6% |
Tips for the Perfect Kashmiri Dum Monji:
- Knol Khol Selection: Choose knol khol that is tender and firm with fresh green leaves. Older knol khol can be tough and bitter.
- Adjusting Spices: The Kashmiri red chili powder imparts a distinct flavor and color to the dish. If you prefer a milder version, you can reduce the quantity of chili powder.
- Yogurt: Make sure the yogurt is at room temperature before adding it to the dish. Cold yogurt can sometimes curdle when added to hot dishes, altering the texture of the gravy.
- Serving Ideas: Pair this dish with fragrant steamed basmati rice, a fresh tomato and cucumber salad, or a cooling raita to complement the richness of the curry.
Enjoy the comforting and aromatic flavors of Kashmiri Dum Monji in this wholesome vegetarian delight!
