Kohlrabi Vegetable

by Oct 2, 2019

Namaste from HemaVeda,

Today I would like to share with you some information on a root vegetable known as Kohlrabi. Being one of my favorite vegetable, one can consume both the vegetable’s leaves as well as the roots of plants as both are known to be filled with nutrients. Kohlrabi is mainly pungent and astringent in taste. It has a tough covering which has to be thoroughly peeled off before cooking. 


The Kohlrabi vegetable has many health benefits:

  • This delightful green root vegetable resembles a turnip.
  • It is a rich source of vitamin C and potassium. 
  • Being a Pitta pacifier, this vegetable is beneficial in Pitta disorders if cooked in a proper manner. 
  • Kohlrabi is a rich source of fiber
  • This vegetable is known to contain potassium, one of the prime roles of which is to manage the muscle as well as nerve movement of the body.

Healthy Kohlrabi Moong lentils Sabji



  • Fresh Kohlrabi 2-3 washed, peeled and chopped in medium size peices
  • 1/2 cup of yellow moong lentils- washed and soaked for 2-3 hrs
  • 1/2 tablespoon of freshly grated ginger root
  • 1 teaspoon of cumin seeds
  • Olive oil/ghee for cooking
  • 2 pinches of turmeric
  • A pinch of asafetida or hingu
  • Salt to taste
  • 2 cups of water
  • Freshly grated coconut ( if available)
  • Fresh chopped coriander for garnishing


  • Heat the oil/ghee in a pan and sizzle some cumin seeds
  • Sauté the ginger for a minute and then add the asafetida and turmeric
  • Then add the chopped kohlrabi pieces and the soaked moong dal to it
  • Sauté for 5-6 mins on a medium low flame
  • Then add the warm water and cover it to let it cook until the moong dal and kohlrabi is soft
  • Add the salt to taste
  • Garnish the sabji with coriander and fresh coconut
  • Enjoy this warm and healthy sabji with chapati or rice


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