South Indian Lentil Kootu Recipe
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South Indian Lentil Kootu

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

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 72 people have saved this

Prep Time:
25 Min
Cook Time:
30 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 315 | Total Fat: 9.9g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by KARHYSMA 
Replaced curry leaves with 1.5 teaspoons of curry powder. Yummy! MORE

 
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