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Mom's 3C's Mologutal (South Indian Vegetable Lentil Stew)

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“Another one of my family's trademarks. There are several versions of vegetable-coconut stews native to south India, and this is one of my favourites. Feel free to substitute the carrots and cucumbers with a combination of vegetables, like zucchini, squash, pumpkin, etc. but remember to adjust the cooking times accordingly. Freshly grated coconut adds a special flavour to this recipe, so use that if possible.”
4 cups approx

Ingredients Nutrition


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

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