South Indian Lentil Kootu |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A very South Indian dish that is quick to make and easy on the stomach. Ingredients:
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 |
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.
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