Recipes by Rupa Sethu

Molagootal

This is a quintessential Palghat everyday recipe. You are not likely to find this in any restaurant! While Molagootal may seem like a mouthful to pronounce, it is really just a vegetable and lentil stew cooked in a very simple coconut sauce. Since I am always looking for shortcuts, my recipe simplifies it further to just use dry coconut powder and coconut flakes. The flavors of the cumin, pepper and coconut combine to make the dish absolutely delicious. This is an easy one pot vegetarian and gluten free recipe that can be had in a bowl like soup by itself or as is done traditionally, serve over steamed white rice. Perfect!

A bowl of Molugguttal - vegetable and lentil stew with coconut.

Ingredients

  • 1 cup split yellow Moong beans without skin or skinned red lentils
  • 2-3 cups assorted vegetables – I used cabbage, carrots and potatoes
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • Freshly ground black pepper
  • 3 tbsp dry unsweetened coconut powder
  • 4 tbsp unsweetened coconut flakes
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp urad dal

Method

  • Start with a heavy bottomed stock pot over medium heat. Add the split red lentils or the moong dal (whichever you are using) with enough water to cover the dal. Cover and cook for about 15 minutes till the dal is soft.
  • Now add all the vegetables, cover and continue to cook till the vegetables and dal are all cooked well. This can take another 10 minutes or so. You may need to adjust the water to make sure the vegetables have enough water to cook in.
  • Add in the cumin, turmeric, black pepper, and the coconut powder. Continue to simmer.
  • Separately, place a small covered saucepan over medium heat and add about 2 tbsp of oil. When hot, add in the mustard seeds and cover immediately. When the mustard stops sputtering, uncover and add the cumin seeds, the urad dal and the coconut flakes. Turn the heat to low and brown the coconut, stirring frequently to make sure you don’t burn the coconut. This is the tempering and adds a fantastic aroma and flavor to the dish.
  • Add the tempering to the stockpot. Let sit for about 15 minutes before serving.

Think of Molagootal as a coconut, vegetable, and lentil stew that can be had on its own or as a very mild but flavorful curry over rice. As always, I did not add any salt, so feel free to salt the plate. Delicious!