Mulakushyam Recipe – A Mixed Vegetable Lentil Curry
Discover the delightful flavors of Kerala with this nourishing Mulakushyam, a traditional mixed vegetable lentil curry that embodies the essence of South Indian cuisine. This dish harmoniously blends yellow moong dal with a medley of vibrant vegetables, creating a wholesome side dish that pairs beautifully with steamed rice. Perfect for a quick weeknight dinner, this high-protein vegetarian recipe is not only delicious but also incredibly easy to prepare.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/2 cup |
| Chayote (peeled and diced) | 1 |
| Potato (Aloo) (peeled and diced) | 1 |
| Carrot (Gajjar) (peeled and diced) | 2 |
| Green Peas (Matar) | 1/4 cup |
| Green Chillies (slit) | 2 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | to taste |
| Curry Leaves | a sprig |
| Black Pepper Powder | 1/4 teaspoon |
| Coconut Oil | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | Approx. 8g |
| Carbohydrates | Approx. 25g |
| Dietary Fiber | Approx. 7g |
| Fat | Approx. 5g |
| Sodium | Varies with salt |
Preparation Time
| Task | Time |
|---|---|
| Preparation Time | 18 minutes |
| Cooking Time | 30 minutes |
| Total Time | 48 minutes |
| Servings | 4 |
Instructions
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Prepare the Ingredients: Begin by peeling and dicing the chayote, potato, and carrots into bite-sized pieces. Rinse the yellow moong dal thoroughly under running water and set it aside.
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Cooking Method: This recipe can be prepared using either a pressure cooker or a saucepan. If opting for the saucepan, follow the same steps as below, adjusting the water and cooking time as necessary to ensure the dal becomes soft.
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Combine Ingredients: In the pressure cooker, combine the washed moong dal, diced vegetables, and slit green chillies. Sprinkle in the turmeric powder and add salt according to your taste preferences. Pour in approximately 2 cups of water to facilitate cooking.
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Pressure Cook: Secure the lid on the pressure cooker and bring it to high heat. Once the cooker reaches pressure and you hear two whistles, reduce the heat to low and allow it to simmer for an additional couple of minutes before turning off the heat.
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Release Pressure: Allow the pressure to release naturally. Once the cooker is safe to open, carefully remove the lid.
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Finish the Curry: Stir in the fresh curry leaves, coconut oil, and adjust the salt and pepper to your liking. Bring the mixture back to a brisk boil to enhance the flavors.
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Serve: Transfer the Mulakushyam to a serving bowl. This delightful curry pairs perfectly with steamed rice, crispy Elai Vadam, and the tangy Pisarna Manga for a truly wholesome meal.
Cooking Tips
- Vegetable Variations: Feel free to experiment with seasonal vegetables like beans, zucchini, or bell peppers for added variety.
- Spice Levels: Adjust the number of green chillies to suit your spice preference; you can also add a pinch of red chili powder for extra heat.
- Storing Leftovers: This curry can be stored in the refrigerator for up to three days and may taste even better the next day as the flavors meld.
Enjoy this comforting bowl of Mulakushyam, a simple yet fulfilling dish that showcases the vibrant and healthy essence of Kerala cuisine, perfect for both everyday meals and special occasions.
