Muguriha (Maldivian Creamy Yellow Moong Dal, Curry Leaf & Coconut Stew) – Authentic Maldives Recipe
Silky island dhal enriched with coconut milk and crowned with caramelized onions and curry leaves.
- Country of Origin
- 🇲🇻 Maldives (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Yellow split moong dal, Diced tomatoes and onions, Crispy fried shallots, Thick coconut milk, Curry leaves
Ingredients for Muguriha (Maldivian Creamy Yellow Moong Dal, Curry Leaf & Coconut Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) yellow split moong dal, prepped into bite-sized pieces
- 1.5 cups diced tomatoes and onions, washed and trimmed
- 1 cup crispy fried shallots
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Maldives seasoning (curry leaves, turmeric, garlic, whole cumin seeds)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and thick coconut milk for 3–4 minutes until fragrant.
- Stir in curry leaves, turmeric, garlic, whole cumin seeds and toast for 45 seconds to release the essential oils of Maldives's kitchen.
- Add yellow split moong dal and diced tomatoes and onions, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in crispy fried shallots, adjust seasoning, and ladle steaming hot into deep bowls.