Kohlrabi Sambhar

1/2 cup toor dal

1/2 teaspoon turmeric powder

2 tablespoons corn oil

1/4 teaspoon asafoetida powder

1 whole dried red chili pepper

1/2 teaspoon fenugreek seeds

1 teaspoon black mustard seeds

1 teaspoon urad dal

1/4 cup chopped onions

1/2 cup chopped tomato

1 cup peeled and thinly sliced kohlrabi

1 teaspoon sambbar powder

1/4 cup tomato sauce

1/4 teaspoon tamarind paste

1 teaspoon salt

2 tablespoons chopped fresh coriander

Boil 4 cups of water to a boil in a saucepan.  Add toor dal and 1/4 teaspoon turmeric powder.  Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy.  If water seems to evaporate during the cooking process, add another cup of water and cook until dal becomes creamy.

In a saucepan, heat oil over medium heat.  When oil is hot, but not smoking, add asafoetida, whole red pepper, fenugreek, mustard seeds, and urad dal.  Cook, covered, until mustard seeds pop and urad dal is golden brown.  Add chopped onions and tomato.  Cook 2 to 3 minutes, until onion is tender.  Add kohlrabi and the remaining 1/4 teaspoon turmeric powder.

Add sambhar powder and tomato sauce.  Stir and add toor dal mixture, plus 2 cup s of warm water, to the mixture in the saucepan.  Stir well.  Add tamarind paste and salt.  Ehen mixture beings to bubble, reduce heat and cook kohrabi until tender (4 to 6 minutes. )  Add coriander and simmer for an additional few minutes.