Authentic Moong Dal Gosthu Recipe – South Indian Tomato & Spice Stew

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Gosthu Recipe – South Indian Tomato & Spice Stew

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Moong Dal Gosthu. It’s a comforting South Indian stew, bursting with flavour, and surprisingly easy to make. I first discovered this dish during a trip to my grandmother’s village, and it instantly became a favourite. It’s the kind of dish that just feels like home.

Why You’ll Love This Recipe

This Moong Dal Gosthu is more than just a stew; it’s a hug in a bowl! It’s wonderfully flavourful, with a lovely balance of tangy tomatoes, aromatic spices, and the subtle sweetness of moong dal. Plus, it’s ready in under 20 minutes, making it perfect for a quick weeknight meal. It’s a fantastic accompaniment to idli or dosa, but honestly, it’s delicious on its own too!

Ingredients

Here’s what you’ll need to create this delightful stew:

• 2 Tomatoes, medium sized
• 1 Big Onion
• 1 tbsp Moong Dal (split yellow lentils)
• 2-3 Green Chillies
• 1 Red Chilli (optional, for extra heat)
• 1 sprig Curry Leaves
• 1 tbsp Idli/Dosa Batter (or besan flour – see variations!)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (split black lentils)
• 0.5 tsp Cumin Seeds
• Salt, to taste
• Water, about 1.5 cups (or as needed)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Moong Dal: We’re using moong dal here because it cooks quickly and has a lovely, mild flavour. It’s easily digestible too! You can find it at most Indian grocery stores.
• Curry Leaves: Don’t skip the curry leaves! They add such a unique, fragrant aroma. If you can find fresh ones, that’s ideal, but dried work in a pinch.
• Spice Levels: South Indian cuisine is known for its spice. Feel free to adjust the number of green chillies and add the red chilli if you like things extra fiery. My family prefers a milder version, so I usually stick to just the green chillies.
• Tomatoes: Ripe, juicy tomatoes are key for that lovely tangy flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a tablespoon of oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop!
2. Next, add the urad dal and cumin seeds. Sauté for about 30 seconds, until they turn golden brown and fragrant.
3. Now, toss in the curry leaves and slit green chillies. Sauté for another minute, letting the flavours infuse the oil.
4. Add the finely chopped onion and sauté until it turns translucent – about 5-7 minutes. Patience is key here; we want a nice, soft base.
5. Chop the tomatoes and add them to the cooker. Sauté for 2-3 minutes, until they soften slightly. Don’t overcook them; we want them to retain some texture.
6. Add the moong dal, salt, and 1.5 cups of water. Give everything a good stir.
7. Close the pressure cooker and cook on low flame for 1 whistle.
8. Once the pressure has released naturally, open the cooker and stir well.
9. Now for the thickening magic! Stir in the idli/dosa batter (or besan flour – see variations). Simmer for 2 minutes, stirring constantly.
10. Adjust the consistency with a little extra water if needed. You want it to be a nice, stew-like consistency.
11. Serve hot with idli or dosa!

Expert Tips

• Don’t overcrowd the pressure cooker. This ensures even cooking.
• If you’re using besan flour instead of idli/dosa batter, make sure to mix it with a little water to form a smooth paste before adding it to the gosthu. This prevents lumps.
• A pinch of turmeric powder adds a lovely colour and subtle flavour.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegetarian! Just ensure your idli/dosa batter is vegan-friendly.
• Gluten-Free Suitability: The recipe is naturally gluten-free, but double-check the ingredients in your idli/dosa batter.
• Spice Level Adjustments: My friend, Priya, loves a super spicy gosthu, so she adds a finely chopped ghost pepper! You can adjust the chillies to your liking.
• Festival Adaptations: During Makar Sankranti or Pongal, my family adds a little bit of grated coconut to the gosthu for extra richness.
• Besan Flour Substitute: If you don’t have idli/dosa batter, 1 tablespoon of besan (gram flour) mixed with 2 tablespoons of water works perfectly.

Serving Suggestions

This Moong Dal Gosthu is fantastic with:

• Steaming hot Idli
• Crispy Dosa
• Soft Rice
• Or even just a warm roti!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• What is Gosthu and where does it originate from? Gosthu is a traditional South Indian stew, particularly popular in Tamil Nadu and Karnataka. It’s a comforting, flavourful dish often enjoyed for breakfast or a light meal.
• Can I make this without a pressure cooker? Yes! You can cook the moong dal in a regular pot. It will take longer – about 20-25 minutes – and you’ll need to add more water.
• What is the best type of Moong Dal to use? Yellow moong dal (split yellow lentils) is the most commonly used and works best in this recipe.
• Can I adjust the consistency of the Gosthu? Absolutely! Add more water if you prefer a thinner consistency, or more idli/dosa batter (or besan flour) for a thicker one.
• How can I make this spicier/milder? Adjust the number of green chillies. Adding a red chilli will definitely kick up the heat!
• What is the purpose of adding Idli/Dosa batter? The idli/dosa batter acts as a natural thickening agent, giving the gosthu a lovely, creamy texture.

Enjoy making this delicious Moong Dal Gosthu! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!