South Indian Lentil Kootu Recipe

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.