South Indian lentil kootu

    (11)
    55 min

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


    12 people made this

    Ingredients
    Serves: 4 

    • 100g red lentils
    • 100g hulled, split pigeon peas (toor dal)
    • 100g yellow split peas
    • 500ml water
    • 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

    Method
    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. 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.
    2. 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.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (7)

    by
    10

    I'm Indian and HADto jump in when curry leaves are replaced with curry powder. That's like substituting creole seasoning for sage leaves in a brown butter sauce! The only thing common between curry powder and curry leaves is that first word. Curry leaves serves the purpose of an aromatic. When fried in oil, you will notice they crisp up, not wilt. If you can't find curry leaves, it is best to just skip that ingredient or substitute it with cilantro. Please, not curry powder!!  -  21 Aug 2012  (Review from Allrecipes US | Canada)

    by
    10

    Replaced curry leaves with 1.5 teaspoons of curry powder. Yummy!  -  04 Nov 2009  (Review from Allrecipes US | Canada)

    by
    8

    This was really good! My husband is a fan of Indian food so I thought I'd give it a try. I was skeptial since I have yet to find a way to like any kind of lentil. Well, it looks beautiful and it tastes great and it was easy to prepare - even for a newbie like me.  -  23 Feb 2009  (Review from Allrecipes US | Canada)

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