Mologutal

Mologutal Recipe from Bolivia - Delicious Lentil and Coconut Curry

Region / culture: Bolivia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mologutal is a traditional South Indian stew made with a delicious combination of vegetables, lentils, and coconut. This hearty and flavorful dish is perfect for a comforting meal any time of the year.

History

Mologutal has its origins in the state of Tamil Nadu in South India. It is a popular dish in Tamil Brahmin households and is often served during special occasions and festivals. The word "mologutal" is derived from the Tamil words "molagu" meaning pepper and "tadka" meaning seasoning, referring to the spicy and flavorful seasoning used in the dish.

Ingredients

For the veggie mixture
0.75 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)
0.33 cup yellow lentils (moong dal)
0.13 tsp turmeric powder
For the coconut paste
0.5 cup shredded coconut, plus
1 tbsp shredded coconut
0.5 tsp cumin seeds
0.5 red chile
little water
seasoning
5 curry leaves
salt
1.5 tsp vegetable oil
0.75 tsp mustard seeds
0.75 tsp urad dal (skinned and split black gram)

How to prepare

Add chopped carrots and cucumbers to a medium saucepan with enough boiling water to cover, and a pinch of salt. Simmer for 10 minutes or until tender.
While the vegetables are cooking, boil 1 cup of water and add the yellow lentils and turmeric to it.
Simmer for about 15–20 minutes or until the lentils are soft.
Grind the shredded coconut, cumin seeds, and red chile in a blender or grinder with a little water to form a paste.
Add this paste to the cooked vegetables.
Once the lentils are cooked, add them to the vegetable-coconut mixture and mix well.
Bring the stew to a boil, and add water if it appears too thick.
Add curry leaves and salt to taste.
In a small frying pan, heat the oil, and add the mustard seeds and urad dal.
When the mustard starts to sputter, pour the oil-seed mixture into the stew.
Stir well and ladle into soup bowls.
Serve hot with chappatis, rice, tortillas or bread.

Variations

Add other vegetables such as green beans, peas, or potatoes to the stew.
Use different lentils such as toor dal or chana dal for a variation in flavor and texture.

Cooking Tips & Tricks

Be sure to cook the lentils until they are soft and tender to ensure a creamy texture in the stew.

- Adjust the amount of red chile in the coconut paste to suit your spice preference.

- For a richer flavor, you can roast the shredded coconut before grinding it into a paste.

Serving Suggestions

Mologutal is best served hot with steamed rice, chapatis, or dosas. It can also be enjoyed with bread or tortillas.

Cooking Techniques

Simmer the lentils until they are soft and creamy.

- Grind the coconut paste to a smooth consistency for a rich and flavorful stew.

Ingredient Substitutions

Use canned coconut milk instead of shredded coconut for a quicker version of the dish.

- Substitute ghee for vegetable oil for a richer flavor.

Make Ahead Tips

Mologutal can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the stew with fresh cilantro leaves or a sprinkle of grated coconut for a beautiful presentation.

Pairing Recommendations

Mologutal pairs well with a side of yogurt, pickle, or papad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Mologutal is rich in vitamins and minerals, including Vitamin A, Vitamin C, Iron, and Potassium.

Alergens

Contains coconut. May contain traces of nuts.

Summary

Mologutal is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Mologutal is a delicious and nutritious South Indian stew that is perfect for a comforting meal. With a combination of vegetables, lentils, and coconut, this dish is sure to satisfy your taste buds. Enjoy it with rice, chapatis, or bread for a hearty and flavorful meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl visiting my aunt in a small village in India. My aunt was known for her delicious cooking, and I was always eager to learn new recipes from her.

One day, she took me to a local market where vendors were selling all sorts of fresh ingredients. We walked through the bustling market, the air filled with the fragrant aroma of spices and herbs. As we browsed through the stalls, my aunt suddenly stopped in front of a vendor selling a peculiar looking green vegetable.

"This is called Malabar spinach," my aunt explained. "It's a key ingredient in a traditional South Indian dish called Mologutal. Would you like to learn how to make it?"

I eagerly nodded my head, thrilled at the opportunity to learn a new recipe. My aunt purchased the Malabar spinach, along with a variety of other fresh ingredients, and we headed back to her kitchen.

As we began preparing the dish, my aunt explained the history behind Mologutal. She told me that it was a recipe passed down through generations in our family, originating from our ancestors who lived in the lush green forests of South India. The dish was a celebration of the bountiful harvests and the rich flavors of the region.

We started by grinding a medley of spices, including cumin, coriander, and black pepper, into a fragrant paste. The kitchen was filled with the spicy aroma, making my mouth water in anticipation. We then sautéed onions, garlic, and green chilies in a generous amount of coconut oil until they were golden brown and aromatic.

Next, we added the Malabar spinach to the pan, along with fresh coconut and a handful of toor dal. The mixture simmered gently on the stove, the flavors melding together to create a rich and hearty stew. My aunt carefully stirred the pot, her skilled hands moving with grace and precision.

After letting the dish simmer for some time, my aunt finally declared it ready. She ladled the Mologutal into bowls, the vibrant green color of the spinach contrasting beautifully with the creamy coconut gravy. I eagerly took a spoonful and savored the complex flavors that danced on my tongue.

The Mologutal was unlike anything I had ever tasted before – a harmonious blend of spicy, savory, and creamy notes that left me craving more. I knew that this recipe would become a cherished part of my culinary repertoire, a taste of home that I could recreate wherever I went.

Over the years, I have made Mologutal countless times, each batch bringing back memories of that fateful day in my aunt's kitchen. I have shared the recipe with friends and family, passing on the tradition of this beloved dish to future generations.

As I sit here now, reminiscing about that day so long ago, I am filled with gratitude for the culinary journey that has brought me to this moment. The recipe for Mologutal is more than just a dish – it is a connection to my heritage, a reminder of the love and care that goes into each meal I prepare.

And as I take a bite of the steaming hot Mologutal sitting in front of me, I am transported back to that bustling market in India, the scent of spices filling the air and the sound of laughter echoing around me. In that moment, I am not just a grandmother cooking in her kitchen – I am a young girl learning the secrets of her family's culinary legacy, a smile on her face as she embraces the flavors of the past.