SOUTH INDIAN LENTIL KOOTU

South Indian Lentil Kootu image

A very South Indian dish that is quick to make and easy on the stomach.

Provided by Tarama

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 4

Number Of Ingredients 14

Previous Next

Ingredients

½ cup red lentils
½ cup hulled, split pigeon peas (toor dal)
½ 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
¼ cup frozen peas
¼ teaspoon ground turmeric
1 tablespoon crushed red pepper flakes
salt to taste
¼ cup grated fresh coconut

Steps:

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.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 42.5 g, Fat 9.9 g, Fiber 10.7 g, Protein 16.2 g, SaturatedFat 2.8 g, Sodium 31.8 mg, Sugar 3.7 g