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

• 34 cup chopped carrot
• 2 cups peeled and chopped cucumbers
• boiling water (to cook the veggies)
• salt
• 1 cup water (for cooking the lentils)
• 13 cup yellow lentils (moong dal)
• 18 teaspoon turmeric powder
• 12 cup shredded coconut, plus
• 1 tablespoon shredded coconut
• 12 teaspoon cumin seed
• 12 red chile
• little water
• 5 curry leaves
• salt
• 1 12 teaspoons vegetable oil
• 34 teaspoon mustard seeds
• 34 teaspoon Urad Dal (skinned and split black gram)

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.

carrot, cucumbers, boiling water, salt, water, yellow lentils, turmeric, coconut, coconut, cumin, red chile, water, curry, salt, vegetable oil, mustard seeds, black gram

Taken from www.food.com/recipe/moms-3cs-mologutal-south-indian-vegetable-lentil-stew-42353 (may not work)