Ingredients and Method to make Molagaishyam
1/2 cup split pigeon peas ( tur dhal/tuvaram parappu) washed, drained and soaked in water for 30 mins
4 carrots cut into 1/4 inch pieces (yielded 2 cups of pieces)
4 small potatoes peeled and cut into 1/4 inch pieces (yielded approx 1 heaped cup)
4 large Indian eggplants cut into 1/4 inch pieces (yielded approx 3 cups)
2 sweet potatoes peeled and cut into 1/4 inch pieces (yielded approx 1 1/2 cups)
or you can use about 7 cups of any combination of similar vegetables (Vegetables like bottle gourd, pumpkin, butternut squash and all the ones mentioned above work well in this recipe)
salt to taste
1/4 tsp turmeric powder
approx 2 1/2 tbsp (or to taste) of ground masala powder (recipe given below)
For the seasoning
1 tbsp coconut oil (can be substituted with other oil)
1 tsp mustard seeds
7 to 8 curry leaves broken into small pieces
1/8 tsp asafoetida powder (hing/perungayam)
1/2 cup grated fresh or frozen coconut (if frozen thaw to room temperature)
For the masala
1/3 cup split black gram lentil (udad dhal/ ulatham parappu)
1/3 cup whole black pepper (kali miri/milagu)
10 dry red chilies (or to taste)
First the masala.....
Dry roast black gram lentil until reddish and remove from heat. Dry roast whole black pepper until aromatic and remove from heat. Dry roast dry red chilies for a few seconds until it turns a little crisp. Remove from heat. Cool all three ingredients to room temperature and powder in a spice grinder until fine. Store in an airtight container and use in this recipe as required. This quantity will yield masala that will be sufficient for making this dish a few times.
For the curry
Soak split pigeon peas in water for 30 minutes. Pressure cook or cook on a stove top until the lentils are soft and mushy. Mash it gently and keep aside.
In a large heavy bottomed pan, add all the vegetables, turmeric powder, salt to taste and water as required (I used approx 3 cups of water) and cook until all the vegetables are evenly cooked.
Add the mashed lentils and masala powder to taste ( I used approx 2 1/2 tbsp) and simmer for a few minutes until the flavors mingle.
For the seasoning
Heat oil in a small pan. Add mustard seeds . When seeds begin to splutter add asafoetida powder and curry leaves and stir a couple of times. Watch out when adding curry leaves as it causes the oil to splatter slightly, so keep your hands and face away from the oil while doing this. Add grated coconut and roast it to a creamy reddish color, stirring frequently to make sure it does not burn and roasts evenly. Pour this entire seasoning on the curry and allow the curry to simmer for another few minutes.
The copyright of this content belongs to Veginspirations.com
Serve hot over a bed of steamed plain rice or for some fusion serve it with phulkas or plain rotis (Indian flatbread)
Serves approximately 3 to 4
1/2 cup split pigeon peas ( tur dhal/tuvaram parappu) washed, drained and soaked in water for 30 mins
4 carrots cut into 1/4 inch pieces (yielded 2 cups of pieces)
4 small potatoes peeled and cut into 1/4 inch pieces (yielded approx 1 heaped cup)
4 large Indian eggplants cut into 1/4 inch pieces (yielded approx 3 cups)
2 sweet potatoes peeled and cut into 1/4 inch pieces (yielded approx 1 1/2 cups)
or you can use about 7 cups of any combination of similar vegetables (Vegetables like bottle gourd, pumpkin, butternut squash and all the ones mentioned above work well in this recipe)
salt to taste
1/4 tsp turmeric powder
approx 2 1/2 tbsp (or to taste) of ground masala powder (recipe given below)
For the seasoning
1 tbsp coconut oil (can be substituted with other oil)
1 tsp mustard seeds
7 to 8 curry leaves broken into small pieces
1/8 tsp asafoetida powder (hing/perungayam)
1/2 cup grated fresh or frozen coconut (if frozen thaw to room temperature)
For the masala
1/3 cup split black gram lentil (udad dhal/ ulatham parappu)
1/3 cup whole black pepper (kali miri/milagu)
10 dry red chilies (or to taste)
First the masala.....
Dry roast black gram lentil until reddish and remove from heat. Dry roast whole black pepper until aromatic and remove from heat. Dry roast dry red chilies for a few seconds until it turns a little crisp. Remove from heat. Cool all three ingredients to room temperature and powder in a spice grinder until fine. Store in an airtight container and use in this recipe as required. This quantity will yield masala that will be sufficient for making this dish a few times.
For the curry
Soak split pigeon peas in water for 30 minutes. Pressure cook or cook on a stove top until the lentils are soft and mushy. Mash it gently and keep aside.
In a large heavy bottomed pan, add all the vegetables, turmeric powder, salt to taste and water as required (I used approx 3 cups of water) and cook until all the vegetables are evenly cooked.
Add the mashed lentils and masala powder to taste ( I used approx 2 1/2 tbsp) and simmer for a few minutes until the flavors mingle.
For the seasoning
Heat oil in a small pan. Add mustard seeds . When seeds begin to splutter add asafoetida powder and curry leaves and stir a couple of times. Watch out when adding curry leaves as it causes the oil to splatter slightly, so keep your hands and face away from the oil while doing this. Add grated coconut and roast it to a creamy reddish color, stirring frequently to make sure it does not burn and roasts evenly. Pour this entire seasoning on the curry and allow the curry to simmer for another few minutes.
The copyright of this content belongs to Veginspirations.com
Serve hot over a bed of steamed plain rice or for some fusion serve it with phulkas or plain rotis (Indian flatbread)
Serves approximately 3 to 4
