Mom's 3C's Mologutal (South Indian Vegetable Lentil Stew) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Another one of my family's trademarks. There are several versions of vegetable-coconut stews native to south India, and this is one of my favourites. Feel free to substitute the carrots and cucumbers with a combination of vegetables, like zucchini, squash, pumpkin, etc. but remember to adjust the cooking times accordingly. Freshly grated coconut adds a special flavour to this recipe, so use that if possible. Ingredients:
3/4 cup chopped carrot |
2 cups peeled and chopped cucumbers |
boiling water (to cook the veggies) |
salt |
1 cup water (for cooking the lentils) |
1/3 cup yellow lentils (moong dal) |
1/8 teaspoon turmeric powder |
1/2 cup shredded coconut, plus |
1 tablespoon shredded coconut |
1/2 teaspoon cumin seed |
1/2 red chile |
little water |
5 curry leaves |
salt |
1 1/2 teaspoons vegetable oil |
3/4 teaspoon mustard seeds |
3/4 teaspoon urad dal (skinned and split black gram) |
Directions:
1. Add chopped carrots and cucumbers to enough boiling water to cover, with a little salt, in medium saucepan, and simmer for 10 minutes or until tender.
2. While the veggies are cooking, boil 1 cup of water and add the yellow lentils and turmeric to it.
3. Simmer for about 15-20 minutes or until soft.
4. Grind the shredded coconut, cumin seeds, and red chili in a blender/grinder with a little water to form a paste.
5. Add this paste to the cooked veggies.
6. Once the lentils are cooked, add them to the veggie-coconut mixture and mix well.
7. Bring the stew to a boil, and add water if it appears too thick.
8. Add curry leaves and salt to taste.
9. In a small frying pan, heat the oil, and add the mustard seeds and urad dal.
10. When the mustard starts to sputter, pour the oil-seed mixture into the stew.
11. Stir well and ladle into soup bowls.
12. Serve hot with chappatis, rice, tortillas or bread.
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