Mologutal

Ingredients

For the veggie mixture

• 3/4 cup chopped carrots
• 2 cups peeled and chopped cucumbers
• boiling water (to cook the veggies)
• salt

For the Lentil mixture

• 1 cup water (for cooking the Lentils)
• 1/3 cup yellow lentils (moong dal)
• 1/8 teaspoon turmeric powder
• For the coconut paste
• 1/2 cup shredded coconut, plus
• 1 tablespoon shredded coconut
• 1/2 teaspoon cumin seeds
• 1/2 red chile
• little water

Seasoning

• 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 chile 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.