Mulakushyam Recipe - A Mixed Vegetable Lentil Curry

A simple lentil curry with vegetables is a traditional dish from Kerala, South India. Serve it with steamed rice for a complete meal.

Sandhya Hariharan
Mulakushyam Recipe - A Mixed Vegetable Lentil Curry
6148 ratings.

Mulakushyam is an easy recipe from the Palakkad Cuisine. It is a dish comprising of the combination of lentils, essentially Moong Dal cooked along with vegetables with a drizzle of coconut oil to add a Palakad touch to the recipe.

You can add any vegetable of your choice like pumpkins, gourds etc. Adding a variety of vegetables in a lentil curry ensures that you get more nutrition. 

Serve the Mulakushyam along with Steamed Rice , Elai Vadam and Pisarna Manga Recipe for a quick and wholesome weeknight dinner.

Here are more recipes from the same cuisine

  1. Appam Recipe (Coconut Banana Fritters)
  2. Mulakootal Recipe (Vegetables In Coconut Gravy)
  3. Vepilakatti | Lime Leaves Pickle Recipe

Cuisine: Kerala Recipes
Course: Side Dish
Diet: High Protein Vegetarian
Prep in

18 M

Cooks in

30 M

Total in

48 M


4 Servings


  • 1/2 cup Yellow Moong Dal (Split)
  • 1 Chayote , peeled and diced
  • 1 Potato (Aloo) , peeled and diced
  • 2 Carrot (Gajjar) , peeled and diced
  • 1/4 cup Green peas (Matar)
  • 2 Green Chillies , slit
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • Curry leaves , a sprig
  • 1/4 teaspoon Black pepper powder
  • 1 tablespoon Coconut Oil

How to make Mulakushyam Recipe - A Mixed Vegetable Lentil Curry

  1. To begin making the Mulakushyam Recipe - A Mixed Vegetable Lentil Curry, first prepare the vegetables by peeling and cutting them. Wash the dal and keep aside.

  2. We will now cook everything a single pot, by either using a pressure cooker or using a sauce pan method. If using the sauce pan method, follow the same instructions as below and cook until the dal is soft and cooked through.

  3. Place the washed dal, the chopped vegetable, slit green chillies into the pressure cooker. Add the turmeric,salt and about 2 cups of water. Place the weight on and pressure cook until you hear two whistles. After 2 whistles, turn the heat to low and simmer for a couple of minutes and turn off the heat.

  4. Allow the pressure to release naturally. Once the pressure has released, add the curry leaves, the coconut oil, salt and pepper to taste. Stir and give the Mulakushyama brisk boil. Turn off the heat and transfer to a serving bowl.

  5. Serve the Mulakushyam along with Steamed Rice Elai Vadam and Pisarna Manga Recipe for a quick and wholesome weeknight dinner.