Moong Dal Koddel
A comforting and creamy lentil curry from the coastal region of Mangalore. This dish beautifully balances the sweetness of jaggery, the tang of tamarind, and the richness of a freshly ground coconut masala.
For 4 servings
Pressure Cook Dal and Vegetables
- Rinse the moong dal thoroughly. In a pressure cooker, combine the rinsed dal, chopped ivy gourd, turmeric powder, and 3 cups of water.
- Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes.
- Allow the pressure to release naturally. The dal should be soft but still hold its shape slightly.
Prepare the Coconut Masala Paste
- While the dal cooks, combine the grated coconut, dried red chilies, coriander seeds, cumin seeds, tamarind paste, and jaggery in a blender or grinder jar.
- Add approximately 1/4 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a tablespoon more water only if necessary to facilitate grinding.
Combine and Simmer the Koddel
- Once the pressure has released, open the cooker. Gently mash the dal with the back of a spoon, leaving some texture.
- Stir in the ground coconut masala paste and salt. Mix until well combined.
- Add 1/2 to 1 cup of water to adjust the consistency to your liking. The curry should be a medium-thick gravy.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes, allowing the raw aroma of the masala to cook off and the flavors to meld. Stir occasionally.
Prepare the Tempering (Tadka)
- In a small pan (tadka pan), heat the coconut oil over medium heat.
- Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
- Add the urad dal and fry until it turns a light golden brown.
- Add the crushed garlic and sauté for 30-40 seconds until it becomes fragrant.
- Finally, add the curry leaves and hing. Sauté for another 10 seconds until the leaves are crisp.
Finish and Serve
- Immediately pour the hot tempering over the simmering dal curry.
- Stir well to incorporate. Turn off the heat and cover the pot for a few minutes to let the tempering infuse its aroma.
- Serve Moong Dal Koddel hot with steamed rice or neer dosa.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, dry roast the coriander seeds and red chilies in a pan for a minute until fragrant before grinding them.
- 2Do not overcook the moong dal. It should be soft but not turned into a complete mush, retaining a slight bite.
- 3Using coconut oil for tempering is highly recommended as it imparts an authentic coastal flavor to the dish.
- 4The consistency of the ground masala paste should be very smooth to ensure a creamy texture in the final curry.
- 5This curry thickens as it cools. Add a splash of hot water to adjust the consistency when reheating.
Adapt it for your goals.
Vegetable Swap
Replace ivy gourd with other traditional vegetables like Malabar spinach (Basale), chayote squash (Seeme Badanekayi), or ash gourd.
Lentil VariationLentil Variation
While moong dal is traditional, you can also make this koddel with toor dal (split pigeon peas) for a different texture and flavor profile.
No Garlic VersionNo Garlic Version
For a Sattvic version, you can skip the garlic in the tempering. The dish will still be flavorful from the other spices.
Spicier VersionSpicier Version
Increase the number of dried red chilies or add a slit green chili along with the dal while pressure cooking for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal is one of the best plant-based sources of protein, which is essential for muscle repair, building tissues, and overall body function.
Aids in Digestion
The high fiber content from both the lentils and vegetables promotes healthy digestion and regular bowel movements. Spices like cumin and hing further aid the digestive process.
Provides Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are considered healthy fats that can provide a quick source of energy.
Packed with Nutrients
This dish is a good source of essential nutrients including potassium, magnesium, folate, and iron, contributing to overall well-being and energy levels.
Frequently asked questions
One serving of Moong Dal Koddel (approximately 1 cup or 275g) contains around 320 calories. This is an estimate and can vary based on the exact ingredients and quantities used, especially the amount of coconut and oil.