“A very South Indian dish that is quick to make and easy on the stomach.” - by Tarama
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 315 cal
- 16%
- Fat
- 9.9 g
- 15%
- Carbs
- 42.5 g
- 14%
Based on a 2,000 calorie diet
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Reviews (6)
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SUSHANK
"I'm Indian and HADto jump in when curry leaves are replaced with curry powder. That's like substituting creole seasoning for sage leaves in a brown butter sauce! The only thing common between curry po..." See morewder and curry leaves is that first word. Curry leaves serves the purpose of an aromatic. When fried in oil, you will notice they crisp up, not wilt. If you can't find curry leaves, it is best to just skip that ingredient or substitute it with cilantro. Please, not curry powder!!"
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