I made this curry for the Iyengar Center of Vermont on December 14.
Kohlrabi, Apple, and Squash Chaat Masala
Ingredients
Vegetables
- 5 apples
- 1/2 pie pumpkin
- 3 kohlrabi
- 3 tblsp vegetable oil
- 3 tblsp maple syrup or more to taste
- 1/4 tsp salt, pepper, cinnamon, each or more to taste (personally I do more like 1 teaspoon each)
Curry
- 1/4 tsp cumin
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/2 onion
- 1/8 cup red lentils
- 1/4 cup apple cider
- 1/2 cup applesauce (or more roasted apples)
- 1/8 cup apple cider vinegar
- 3 tblsp chaat masala spice mix I use Chetna Makhan's recipe
- 1 ginger taproot
- 2 tblsp olive oil
- 2 cloves black garlic
Instructions
Roast Vegetables
- Peel pie pumpkin and remove seeds. Set aside the seeds to roast for a snack!
- Chop vegetables into bite size pieces and roast tossed in vegetable oil, salt, pepper, maple syrup, and cinnamon
Main cooking
- Fry the cumin, mustard seeds, fenugreek seeds in some oil in a medium-sized cooking pot over high heat. I add the seeds while the oil is cold and turn down the heat when I can hear them sizzling.
- Chop the taproot finely and add to the seeds.
- Slice the onion thinly and add to the pot. Keep stirring to keep things from burning.
- Add one and a half tablespoons of chaat masala spice mixture and keep stirring, allow the spices to become warm and fragrant. Smash black garlic and stir in to allow the garlic to disperse.
- Add apple cider and apple cider vinegar to make a broth, and the lentils to soak up the broth.
- Add the roasted vegetables and allow to warm through, if the vegetables were roasted previously and stored in fridge.
- Taste for spice level and add more chaat masala to taste – I like a lot so I added more.
- Garnish with a fresh herb! I used sorrel but cilantro or parsley would also be lovely here.
