Ingredients Jump to Instructions ↓

  1. 1/2 cup red lentils

  2. 1/2 cup hulled, split pigeon peas (toor dal)

  3. 1/2 cup yellow split peas

  4. 2 cups water

  5. 2 tablespoons vegetable oil

  6. 1 teaspoon mustard seed

  7. 4 leaves fresh curry leaves

  8. 1 carrot, peeled and diced

  9. 1 zucchini, sliced

  10. 1/4 cup frozen peas

  11. 1/4 teaspoon ground turmeric

  12. 1 tablespoon crushed red pepper flakes salt to taste

  13. 1/4 cup grated fresh coconut

Instructions Jump to Ingredients ↑

  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. 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.


Send feedback