Moonj Haakh Nadru (Kohlrabi, Collard Greens and Lotus Roots)

Updated: Jan 6, 2021

Today's recipe is the staple food of Kashmiri Pandits. Typically, it is served with rice - "Haakh Batt" (Haakh means Collard Greens or Saag and Batt means rice). This is a versatile dish that goes along very nicely with any Kashmiri non-vegetarian dish. As I walk down memory lane, my early memories of Haakh were based on the notion that it's a dish for sick people because it looks like more of a soup rather than any curry in texture and has the least of spices as compared to any of the dishes that were cooked in the household. However, that notion changed when I actually relished it with Rogan Josh because Rogan Josh has a good amount of spice that really goes well with this dish with practically no spices.



The recipe I have listed below serves 2-3 servings with a preparation time of 7-10 minutes and cooking time of 10-15 minutes.


The key ingredient for this dish is your love for greens. The rest can be bought online or from your nearest supermarket.


Ingredients

  1. Haakh/Saag/Collard Greens - 150 grams. Thoroughly rinsed and chopped as shown in the photo.

  2. Moonj/Ganth Gobi/kohlrabi - 100 grams. Thoroughly rinsed and chopped.

  3. Nadru/Lotus Roots/Kamal Kakdi- 100 grams. Thoroughly rinsed and sliced.

  4. Heeng/Asafoetida – ¼ tsp

  5. Mustard oil - 1 tbsp

  6. Kashmiri Tikka Masala/Vaer - 1/2 teaspoon. It is an amalgam of spices like cloves, cumin, red chilly powder, Saunf (crushed fennel) powder, Saunth (dry ginger) powder, Methi Dana (fenugreek seeds), Garam Masala and Heeng (asafoetida).

  7. Whole Red and Green Chillies - 4-5 total. Slit and de-seeded (if you can't deal with the heat)

  8. Water - 100-150 ml

  9. Salt - 1 tbsp

Procedure

  1. In a pressure cooker, heat the mustard oil and bring it to its smoke point.

  2. After the oil has reached its smoke point, lower the flame to medium and add Heeng along with the Haakh, Moonj and Nadru.

  3. Fry the contents of the pressure cooker for 5-7 minutes on a medium flame and make sure to stir it continuously as we don't want any colour or sear marks on any of the veggies.

  4. Then add salt, Kashmiri tikka masala, and water and mix well.

  5. Slit the chillies and add to the mix, put the lid on and wait for four whistles.

  6. Serve with hot rice and Dahi. Bon Appétit.

Do try and leave your comments and feel free to add anything you like.

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