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South Indian Lentil Kootu Recipe

Recipe by: Tarama

"A very South Indian dish that is quick to make and easy on the stomach."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook30 m
  • Ready In55 m
  • 1Bring 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.
  • 2Meanwhile, 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 315 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    315
    16%
  • Fat:
    9.9
    15%
  • Carbs:
    42.5
    14%
  • Protein:
    16.2
    32%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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