- 1/2 cup red lentils
- 1/2 cup hulled, split pigeon peas (toor dal)
- 1/2 cup yellow split peas
- 2 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seed
- 4 leaves fresh curry leaves
- 1 carrot, peeled and diced
- 1 zucchini, sliced
- 1/4 cup frozen peas
- 1/4 teaspoon ground turmeric
- 1 tablespoon crushed red pepper flakes
- salt to taste
- 1/4 cup grated fresh coconut
- Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.
05/19/2018
recipepes.com
South ndian Lentil Kootu, recipe
PT15M
PT1H
5
455 calories
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