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