Mom's 3c's Mologutal South Indian Vegetable Lentil Stew

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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.

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Steps

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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.

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While the veggies are cooking , boil 1 cup of water and add the yellow lentils and turmeric to it.

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Simmer for about 15-20 minutes or until soft.

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Grind the shredded coconut , cumin seeds , and red chili in a blender / grinder with a little water to form a paste.

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Add this paste to the cooked veggies.

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Once the lentils are cooked , add them to the veggie-coconut mixture and mix well.

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Bring the stew to a boil , and add water if it appears too thick.

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Add curry leaves and salt to taste.

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In a small frying pan , heat the oil , and add the mustard seeds and urad dal.

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When the mustard starts to sputter , pour the oil-seed mixture into the stew.

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Stir well and ladle into soup bowls.

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Serve hot with chappatis , rice , tortillas or bread.

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Ingredients

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carrot, cucumbers, boiling water, salt, water, yellow lentils, turmeric powder, coconut, cumin seed, red chile, curry leaves, vegetable oil, mustard seeds, urad dal