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South Indian Lentil Kootu

SUBMITTED BY: Tarama 

"A very South Indian dish that is quick to make and easy on the stomach."
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RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 4.0
Read Reviews (1)
PREP TIME  25 Min
COOK TIME  30 Min
READY IN  55 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on Feb. 24, 2009 by StacyAnn 
This was really good! My husband is a fan of Indian food so I thought I'd give it a try. I... MORE


 
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Recipe Submitter:

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Nutritional Information
South Indian Lentil Kootu

Servings Per Recipe: 4

Amount Per Serving

Calories: 315

  • Total Fat: 9.9g
  • Cholesterol: 0mg
  • Sodium: 129mg
  • Total Carbs: 42.5g
  •     Dietary Fiber: 10.7g
  • Protein: 16.2g

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