Kohlrabi Sambhar — Take Three

coneflowers

coneflowers in the perennial bed

I always get a kick out of revisiting old posts – especially when I’ve been away from the blog awhile. Such have been my recent evenings, lazily going back in time and rediscovering lots of fun and food. It’s quite relaxing until it makes me hungry and I find myself rummaging in the kitchen — in search of something quick to whip up to quell that late-night craving!

We’re finally beginning to pick a few things from the garden — most everything is a month behind this year due to a chilly spring. Tonight I snapped up the three kohlrabi plants that had actually formed a bulb — most were stolen by slugs until I learned the cornmeal trick, but that’s for another day. I salvaged a few nice looking leaves and peeled the baby bulbs, thinking I’d cook them with the greens for something simple at work tomorrow. If you’ve never tried them, the aroma of fresh kohlrabi greens simmering is one of the greatest culinary delights! I learned this long ago from Anita, and I have made her delicious monjji haak countless times since.

This concoction was merrily bubbling away tonight when suddenly I wanted more. I wanted sambhar. I remembered its two previous incarnations here and here, but I wasn’t so ambitious. Then I remembered the sweet and sour khichiri I made last week when G had an upset stomach. Oh, such a happy revelation for my lazy self! All I had to do was toss that into the simmering pot, add the cubed kohlrabi, some sambhar powder and just a splash of tamarind water and voila! Instant, if somewhat uninspired, kohlrabi sambhar, my very favorite, appeared before my eyes, complete with built-in rice 🙂

instant kohlrabi sambhar

instant kohlrabi sambhar

garlic and baby kohlrabi

baby kohlrabi on the right, on the left is garlic!

baby kohlrabi

the baby kohlrabi forming a bulb

Happy Monday!

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