Hi all, so we were getting a snowstorm and my son was having cough so my husband said we can make a dish called "Molagushiyam". Luckily, I was in a call with my mother and she gave me the recipe. Although,I did not have one of the main vegetable its made with, I used an alternative. It was perfect for a cold day and a big hit with the family. Molagushiyam is generally a comforting lentil based stew using black pepper instead of chillies. Its considered a healthy immune boosting dish.So, here it goes
MOLAGUSHIYAM
INGREDIENTS
Raw small green banana: 1/4th Cup (peel the skin and dice into small cubes)
Potato: 1/4th Cup ( dice into small cubes)
Moong Dal: 3-4 Tbsp
Black Pepper: 2 Tbsp (use a mortar to crush it into a coarse powder)
Cumin seeds: 1-2 Tsp (use a mortar to crush it into a coarse powder)
Turmeric: 1/4th Tsp
Curry leaves: 10-12
Coconut Oil : 1-2 Tsp for Tadka
Red Chillies: 1 medium split into half
Urad Dal: 1 Tsp
Mustard Seeds: 1/2 Tsp
Salt and water as required
 |
| Molagushiyam |
MAKING
In a deep bottom pan, add the cut vegetables, moong dal, turmeric, salt as required ,1-2 Tsp of the crushed pepper and curry leaves( 5-6). Add some water and cook until the moong dal is cooked and the vegetables are soft and well mixed into the dal. Add water little by little as and when you think the dal needs to be cooked more.
Now for Tadka, add coconut oil. Once heated, add the Mustard seeds, Urad dal,dry red chilli, remaining crushed black pepper, crushed Jeera and curry leaves. Once the mustard seeds splutters, add it to the gravy and delicious Molagushiyam is ready.
Serve it hot with rice with papad on the side.
TIPS/VARIATIONS
Molagushiyam is traditionally made with yam and small green raw banana but I used potato instead of Yam and it came out really well.
You can also add a portion of the crushed jeera/cumin to the gravy with the dal and veggies.
I used a generous amount of black pepper for the heat but you could adjust it based on your heat preference.
No comments:
Post a Comment