Kerala Vegetable Stew (Ishtu) with Spicy Moong Dal Tadka

Name: Kerala Vegetable Stew (Ishtu) with Spicy Moong Dal Tadka
Prep time: 15 min
Cook time: 45 min
Ingredients: 200 g Mixed vegetables (carrots, potatoes, beans); 200 ml Coconut milk; 1 tbsp Coconut oil; 0.5 tsp Mustard seeds; 1 sprig Curry leaves; 2 Green chilies; 0.5 tsp Ginger julienned; 100 g Split yellow moong dal; 0.5 tsp Turmeric powder; 1 tsp Cumin seeds; 0.5 tsp Red chili powder; 1 tbsp Ghee

⏱️ 15m Prep🔥 45m Cook

Primary Dish

Kerala Vegetable Stew (Ishtu)

Ingredients

• 200 g Mixed vegetables (carrots, potatoes, beans)
• 200 ml Coconut milk
• 1 tbsp Coconut oil
• 0.5 tsp Mustard seeds
• 1 sprig Curry leaves
• 2 Green chilies
• 0.5 tsp Ginger julienned

Cooking Steps

In a pressure cooker, heat coconut oil and sauté mustard seeds, curry leaves, ginger, and chilies.

Add vegetables and 100 ml water; pressure cook for 1 whistle.

Release pressure, pour in coconut milk, simmer on low heat for 2 minutes without boiling, and serve.

The Perfect Pairing

Spicy Moong Dal Tadka

Ingredients

• 100 g Split yellow moong dal
• 0.5 tsp Turmeric powder
• 1 tsp Cumin seeds
• 0.5 tsp Red chili powder
• 1 tbsp Ghee

Cooking Steps

Wash dal and pressure cook with 300 ml water and turmeric for 3 whistles.

In a blender or pan, mash dal slightly.

Heat ghee, add cumin seeds, and red chili powder, pour over dal as a tadka.