south indian lentil kootu

ingredients

• servings: 4
• 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

recipe

preparation time: 25 mins cook time: 30 mins ready time: 55 mins


• 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.