Ingredients with Measurements:
- 1 cup of toor dal
- 2 cups of mixed vegetables (such as pumpkin, drumstick, carrot, beans, and brinjal)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp of turmeric powder
- 2 tsp of red chili powder
- 2 tsp of coriander powder
- 1 tsp of cumin powder
- 1 tsp of mustard seeds
- 1 tsp of fenugreek seeds
- 1 tsp of urad dal
- 2 dried red chilies
- 2 tbsp of grated coconut
- 1 tbsp of oil
- Salt to taste
- Water as needed
Special equipment needed:
- Pressure cooker
- Blender
Step-by-step instructions:
1. Wash the toor dal and soak it in water for 30 minutes.
2. In a pressure cooker, add the soaked toor dal, mixed vegetables, chopped onion, chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt to taste.
3. Add enough water to cover the ingredients and pressure cook for 3-4 whistles.
4. Once the pressure is released, open the cooker and mash the dal and vegetables with a ladle.
5. In a pan, heat oil and add mustard seeds, fenugreek seeds, urad dal, and dried red chilies. Let them splutter.
6. Add the mashed dal and vegetable mixture to the pan and mix well.
7. Add grated coconut and let it cook for 5-7 minutes.
8. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Pressure cooker: High heat
Pan: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 7g
Substitutions for ingredients:
- Toor dal can be substituted with any lentil of your choice.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add tamarind pulp for a tangy flavor.
- Add sambar powder for a different taste.
- Use coconut milk instead of grated coconut for a creamier texture.
Tips and tricks:
- Soak the toor dal for at least 30 minutes to reduce the cooking time.
- Use a ladle to mash the dal and vegetables for a chunky texture.
- Adjust the spice level according to your preference.
Storage instructions:
Store the leftover kuzhambu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kuzhambu in a pan on medium heat until heated through.
Presentation ideas:
Serve the kuzhambu in a bowl with rice or roti.
Garnishes:
Garnish with chopped coriander leaves or grated coconut.
Pairings:
Serve with rice or roti.
Suggested side dishes:
- Papad
- Pickle
- Raita
Troubleshooting advice:
- If the kuzhambu is too thick, add water to adjust the consistency.
- If the kuzhambu is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
- Wash the vegetables thoroughly before using them.
- Cook the kuzhambu until it reaches a safe internal temperature of 165°F (74°C).
Food history:
Molagoottal Kuzhambu is a traditional South Indian dish that originated in Tamil Nadu. It is a popular dish made during festivals and special occasions.
Flavor profiles:
Molagoottal Kuzhambu has a spicy and tangy flavor with a creamy texture.
Serving suggestions:
Serve the kuzhambu hot with rice or roti.
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Region: Indian