About this recipe:A very South Indian dish that is quick to make and easy on the stomach.
100g red lentils
100g hulled, split pigeon peas (toor dal)
100g yellow split peas
2 tablespoons vegetable oil
1 teaspoon mustard seed
4 fresh curry leaves
1 carrot, peeled and diced
1 courgette, sliced
50g frozen garden peas
1/4 teaspoon ground turmeric
1 tablespoon crushed red chilli flakes
salt to taste
4 tablespoons grated fresh coconut
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Method Prep:25min › Cook:30min › Ready in:55min
Bring the red lentils, pigeon peas, split yellow peas and water to the 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.
Meanwhile, heat the vegetable oil in a large frying pan 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 courgette, peas, turmeric, red chilli flakes and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked lentils and coconut to serve.