Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Ingredients:
Green Kohlrabi Bulbs/Naval kol - 3 medium
Green Kohlrabi/Naval kol leaves - about 8 (tender)
Chana Dal/Split Bengal gram/Split chickpeas - 1/4 cup
Cilantro/Coriander leaves - few sprigs
Onion - 1 medium (optional)
Garlic - 4 big cloves
Mustard seeds - 1/4 tsp
Cayenne pepper/Red chilli powder - 1/2 tsp
Garam Masala or any spice mix - 1/8 tsp
Salt
Oil

How to cook Green Kohlrabi:

• Soak chana dal in water for 20 - 30 minutes.  If time permits, soak dal longer to reduce the cooking time.  You can use any other dal like Mung Dal, Toor Dal as well.   
• Medium chop the onions.  Crush the garlic cloves.  Finely chop kohlrabi and cilantro leaves.  Peel the skin of kohlrabi bulbs and cut them into bite size pieces.  Place the diced kohlrabi in a bowl of water.
• Heat a pan/skillet and add 1 - 2 tbsp oil.  Add mustard seeds and crushed garlic.  When mustard seeds pop, add diced onions and saute till onions turn soft.  Add washed chana dal and 1 cup water.  Cook it covered until chana dal turns soft.

• Add diced kohlrabi bulbs, chopped kohlrabi leaves.  Add about 1/2 cup water and cook it covered till kohlrabi pieces turn soft.  Cooking time depends on the tenderness of the bulbs.  Add more water if required.
• After both kohlrabi pieces and chana dal are cooked, add salt, garam masala, chopped cilantro, cayenne pepper.  Cook it covered for 3 - 5 minutes or till water is lost. 

Serve hot Nool kol Bhaaji with chapati/phulka/roti.