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A hearty and flavorful Mangalorean curry made with mixed vegetables and lentils, simmered in a fragrant, freshly ground coconut and spice masala. This dish perfectly balances sweet, sour, and spicy notes.
For 4 servings
Cook the Dal
Prepare the Masala Paste
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A hearty and flavorful Mangalorean curry made with mixed vegetables and lentils, simmered in a fragrant, freshly ground coconut and spice masala. This dish perfectly balances sweet, sour, and spicy notes.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 370.7 calories per serving with 13.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vegetables
Combine and Simmer
Prepare and Add Tempering (Tadka)
You can use other traditional vegetables like drumsticks, brinjal (eggplant), sweet potatoes, or raw plantains.
A mix of toor dal and moong dal (1/2 cup toor dal, 1/4 cup moong dal) can be used for a different texture and flavor.
For a slightly different flavor profile, you can roast 2-3 cloves of garlic along with the spices for the masala paste.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them.
Toor dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and a variety of vegetables makes this dish rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric (containing curcumin), cumin, and coriander have anti-inflammatory and antioxidant properties that help strengthen the immune system.
The mix of vegetables like pumpkin and ash gourd provides a wide range of vitamins and minerals, including Vitamin A, Vitamin C, and potassium, crucial for overall health.
Vegetable Koddel is a traditional curry from the Mangalorean-Udupi region of Karnataka, South India. It's a type of sambar characterized by a freshly ground masala of roasted spices and coconut, and a perfect balance of sweet, sour, and spicy flavors.
Yes, it is very healthy. It's packed with protein from lentils, fiber from vegetables, and healthy fats from coconut. The spices used, like turmeric and cumin, also offer various health benefits.
One serving of Vegetable Koddel (approximately 325g) contains around 330-350 calories, depending on the specific vegetables and amount of oil used.
Absolutely. You can cook the toor dal in a regular pot. Soak the dal for at least 30 minutes, then cook it with water and turmeric powder in a covered pot for about 40-50 minutes, or until it is completely soft.
Koddel is traditionally served hot with steamed rice, especially boiled rice (kuchilakki). It also pairs well with dosas and idlis.
Store leftover Koddel in an airtight container in the refrigerator for up to 2-3 days. It tends to thicken upon cooling, so you may need to add a little water while reheating.