All Recipes Best Recipe Side Dish Vegetables Squash Summer Squash

Ingredients

½ cup red lentils ½ cup hulled, split pigeon peas (toor dal) ½ cup yellow split peas 2 cups water 2 tablespoons vegetable oil 1 teaspoon mustard seed 4 leaves fresh curry leaves 1 carrot, peeled and diced 1 zucchini, sliced ¼ cup frozen peas ¼ teaspoon ground turmeric 1 tablespoon crushed red pepper flakes salt to taste ¼ cup grated fresh coconut

Nutrition Info

314.5 calories carbohydrate: 42.5 g cholesterol: : - fat: 9.9 g fiber: 10.7 g protein: 16.2 g saturatedFat: 2.8 g servingSize: - sodium: 31.8 mg sugar: 3.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

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