Vangi Kothsu Recipe | South Indian Eggplant Kothsu

Vangi Kothsu is a delicious South Indian side dish made with brinjal (eggplant), moong dal, onions, tomatoes, and tamarind. This flavourful and mildly tangy accompaniment pairs wonderfully with idli, dosa, pongal, and even steamed rice.

---

Ingredients Required

• 150 g brinjal (eggplant), cut into small pieces
• 100 g onions, finely chopped
• 100 g tomatoes, finely chopped
• ¼ cup moong dal
• 2–3 green chillies
• 3 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 3 teaspoons finely chopped onions
• 1 dried red chilli, broken into pieces
• 4–5 curry leaves
• 4 teaspoons thick tamarind extract
• ½ teaspoon sambar powder
• Salt to taste
• Coriander leaves, for garnish

---

Method

1. Wash and soak the moong dal for about 30 minutes. Drain and keep aside.
2. In a pressure cooker, combine the soaked moong dal, chopped onions, tomatoes, brinjal pieces, and green chillies. Add enough water and pressure cook for 2–3 whistles.
3. Allow the pressure to release naturally. Mash the cooked mixture gently using a dal masher.
4. Heat oil in a kadai. Add mustard seeds and allow them to splutter.
5. Add the broken red chilli, curry leaves, and finely chopped onions. Sauté until the onions turn translucent.
6. Add the mashed brinjal-dal mixture to the tempering.
7. Stir in the tamarind extract, sambar powder, and salt to taste.
8. Simmer for about 10 minutes, allowing the flavours to blend well.
9. Switch off the flame and garnish with freshly chopped coriander leaves.

Serve hot with idli, dosa, pongal, or steamed rice.

 

Bhopla Aur Dal Ki Kheer

Pumpkin is a humble vegetable packed with numerous health benefits. Rich in antioxidants, it helps protect against heart diseases and supports overall wellness. 

Pumpkin juice is often recommended for ulcers and acidity, while its calming properties may help in cases of insomnia. In traditional remedies, pumpkin is also used externally for burns, inflammations, and abscesses.

Usually, pumpkin is cooked with chana dal as a comforting kootu or transformed into a rich halwa with desi ghee and sugar. This time, I experimented with a lighter and healthier dessert version using red pumpkin, moong dal, and jaggery. The result is a nutritious, mildly sweet kheer that is both comforting and low in calories — perfect for health-conscious dessert lovers.

Ingredients

• 1/4 cup moong dal, soaked
• 1 cup red pumpkin, deskinned, deseeded, and chopped
• 1/4 cup milk
• 100 gm grated jaggery
• A pinch of cardamom powder
• A small spoon of ghee
• 5–6 badam (almonds) for garnish

Method

1. Pressure cook the soaked moong dal and chopped pumpkin for 2 whistles.
2. Once cooked, mash the mixture well using a dal masher.
3. Cook the mashed mixture on a low simmer flame.
4. Add the grated jaggery and stir until it melts completely.
5. Pour in the milk and add cardamom powder. Mix well and simmer for a few minutes.
6. Garnish with ghee-roasted badam pieces and serve warm.

A simple, nourishing dessert that beautifully combines tradition with healthy cooking.  

Radish Moong Dal Curry Recipe | Healthy Indian Mullangi Dal for Rice & Roti

Looking for a simple yet comforting Indian curry recipe? This Radish Moong Dal Curry (also known as Mullangi Dal) is a healthy, homestyle dish made with fresh radish, yellow moong dal, garlic, and mild spices. Popular in many Indian households, this easy dal recipe pairs perfectly with hot rice, chapati, or phulka and makes a nutritious weekday meal.

The mild sweetness of cooked radish combined with creamy moong dal gives this curry a unique taste that is both light and satisfying. If you enjoy traditional Indian comfort food recipes, this wholesome radish dal is definitely worth trying.

Ingredients Required

• 1 cup chopped radish (mullangi) – 200 gm
• 1 tsp jeera (cumin seeds)
• 1 dry red chilli
• 4–5 garlic cloves
• ½ cup moong dal
• ¼ cup chopped onion

(The green leafy top part of the radish can also be added for extra nutrition. This is completely optional.)

Method

Heat 2–3 tsp oil in a vessel or kadai. Add the chopped radish and onions, then sauté well for a few minutes until slightly softened.

Sprinkle a little water if required and allow the radish to cook partially. Meanwhile, pressure cook the moong dal with a pinch of turmeric for one whistle. Add the cooked dal to the radish mixture and cook until both the dal and radish become soft and well combined.

Prepare a simple tempering by heating a little oil and adding minced garlic cloves, jeera, one dry red chilli, and 2–3 curry leaves (optional). Pour this aromatic tempering over the curry.

Finally, add salt to taste and simmer for a minute. Your delicious and healthy Radish Moong Dal Curry is now ready to serve hot with steamed rice or roti.