South Indian lentil kootu

    South Indian lentil kootu


    12 people made this

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

    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

    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate