South Indian Lentil Kootu recipe

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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

Nutrition Info

314.5 calories
carbohydrate: 42.5 g
cholesterol: : -
fat: 9.9 g
fiber: 10.7 g
protein: 16.2 g
saturatedFat: 2.8 g
servingSize: -
sodium: 31.8 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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

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