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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
Prepare the Coconut Masala Paste
Combine and Simmer the Koddel
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 357.21 calories per serving with 15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
Replace ivy gourd with other traditional vegetables like Malabar spinach (Basale), chayote squash (Seeme Badanekayi), or ash gourd.
While moong dal is traditional, you can also make this koddel with toor dal (split pigeon peas) for a different texture and flavor profile.
For a Sattvic version, you can skip the garlic in the tempering. The dish will still be flavorful from the other spices.
Increase the number of dried red chilies or add a slit green chili along with the dal while pressure cooking for extra heat.
Moong dal is one of the best plant-based sources of protein, which is essential for muscle repair, building tissues, and overall body function.
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.
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.
This dish is a good source of essential nutrients including potassium, magnesium, folate, and iron, contributing to overall well-being and energy levels.
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.
Yes, Moong Dal Koddel is a very healthy and balanced dish. Moong dal is an excellent source of plant-based protein and dietary fiber. The use of coconut provides healthy fats, and the spices offer various digestive and anti-inflammatory benefits.
This recipe is naturally vegan and dairy-free as it does not use any animal products. It is also gluten-free.
Moong Dal Koddel is traditionally served with steamed rice, especially red boiled rice (Kaje Rice). It also pairs wonderfully with neer dosa, chapati, or any simple flatbread.
Absolutely. This recipe is versatile. You can substitute ivy gourd with vegetables like Malabar spinach, ash gourd, chayote squash, or even yellow cucumber.
Leftover Moong Dal Koddel can be stored in an airtight container in the refrigerator for up to 2-3 days. The curry will thicken upon cooling, so you may need to add a little hot water while reheating.