Kohlrabi Subji

2 medium kohlrabi, woody outer layer peeled and flesh cut into ¾"cubes
¼ teaspoon chili powder
½ teaspoon salt, or to taste
2 TB dal, soaked for 30 minutes in water, then drained
1 TB freshly grated coconut
2 TB chopped fresh cilantro
½ tsp raw sugar
½ tsp turmeric powder
½ tsp brown mustard seed
½ tsp cumin seed
Pinch of asafetida
1 TB canola or peanut oil

Heat oil in a shallow pan over medium heat. Add mustard and cumin seeds. Once seeds have just begun to jump, add asafetida and turmeric powder. Give a quick stir then add the kohlrabi and dal. Stir to coat with the spices, then cover and cook for 5 minutes.

Add the chili powder, salt and sugar. Continue cooking, stirring from time to time and adding a bit of water if needed. Cover, turn heat to low and cook until kohlrabi is tender. Adjust spices to taste, top with coconut and cilantro and serve with rice or chapati.