Go Back
Print

Kohlrabi, Apple, and Squash Chaat Masala

Course Main Course

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.