Kashmiri Munj Hawk (Knol Khol Flavored with Asafoetida)
Kashmiri Munj Hawk, a traditional vegetarian dish from Kashmir, is a hearty and flavorful preparation featuring knol khol, also known as kohlrabi, that is seasoned with a mix of aromatic spices and the distinctive flavor of asafoetida. This dish is typically served with hot, fluffy rice and a refreshing kachumbar salad, making it a complete meal for lunch or dinner. The mild, earthy taste of knol khol pairs beautifully with the tangy spices, creating a unique culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Knol Khol (Kohlrabi) | 1/2 kg |
| Knol Khol Leaves | 6 sprigs |
| Asafoetida (Hing) | 2 pinches |
| Dry Red Chilies | 2 |
| Cooking Soda | 1 pinch |
| Kashmiri Masala Powder | 1 teaspoon |
| Mustard Oil | 2 tablespoons |
| Salt | As per taste |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 50 minutes |
Servings
| Servings | 6 servings |
Cuisine and Course
| Cuisine | Kashmiri |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
Instructions
To make Kashmiri Munj Hawk, follow these simple steps:
-
Prepare the Knol Khol: Begin by washing the knol khol thoroughly. Peel and cut it into small pieces. Next, chop the knol khol leaves into half and wash them well. Set them aside.
-
Heat the Oil: In a large pan or kadhai, heat mustard oil over medium heat. Once the oil is hot, add the asafoetida (hing) and let it sizzle for a few seconds to release its aroma.
-
Cook the Vegetables: Add the chopped knol khol, knol khol leaves, dry red chilies, and salt to the pan. Stir well and cook for about 2 minutes.
-
Add the Spices: Sprinkle the Kashmiri masala powder over the vegetables and mix well. Afterward, add a little water and a pinch of cooking soda to the mixture.
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Cook to Tenderness: Stir the ingredients and cover the pan. Let the vegetables cook until they become soft and tender, which should take about 20 minutes. Make sure to check the water level occasionally to prevent it from drying out.
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Serve: Once the vegetables are cooked, turn off the heat. Serve the Kashmiri Munj Hawk hot with steamed rice. It pairs wonderfully with a side of fresh kachumbar salad, which adds a crisp contrast to the dish.
Tips for a Perfect Kashmiri Munj Hawk
- Knol Khol: This vegetable is the star of the dish. Make sure it is fresh and tender for the best texture and flavor.
- Kashmiri Masala: This special spice blend imparts a deep, earthy flavor to the dish. If you don’t have Kashmiri masala, you can substitute it with a mix of ground cumin, coriander, and a pinch of red chili powder for color.
- Serving Suggestions: Serve the Munj Hawk with plain rice or roti for a fulfilling meal. For extra crunch, you can include a side of cucumber or tomato kachumbar salad.
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 150 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Fat | 8 g |
| Sodium | 400 mg |
Enjoy the rich flavors and textures of this traditional Kashmiri dish, which offers a delightful combination of aromatic spices and fresh vegetables, perfect for a wholesome meal.
