South Indian Lentil Kootu

This south Indian dish of lentils and pigeon peas is quick, and easy on the stomach.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 315 Calories

Ingredients

• 2 tablespoons vegetable oil
• 2 cups water
• salt to taste
• 1 teaspoon mustard seed
• ¼ teaspoon ground turmeric
• ½ cup red lentils
• 1 tablespoon crushed red pepper flakes
• 1 zucchini, sliced
• 1 carrot, peeled and diced
• ¼ cup frozen peas
• ½ cup hulled, split pigeon peas (toor dal)
• ½ cup yellow split peas
• 4 leaves fresh curry leaves
• ¼ cup grated fresh coconut

Recipe Instructions

Step 1

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.

Step 2

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.