South Indian Lentil Kootu

Name: South Indian Lentil Kootu
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 carrot, peeled and diced; 59 milliliters grated fresh coconut; 4 leaves fresh curry leaves; 0 teaspoons ground turmeric; 1 teaspoon mustard seed; 59 milliliters frozen peas; 118 milliliters red lentils; 1 Tbsp crushed red pepper flakes; 4 servings salt to taste; 118 milliliters hulled, split pigeon peas (toor dal); 2 Tbsps vegetable oil; 473 milliliters water; 118 milliliters yellow split peas; 1 zucchini, sliced

South Indian Lentil Kootu might be just the main course you are searching for. Watching your figure? This gluten free and vegan recipe has 300 calories, 15g of protein, and 10g of fat per serving. This recipe serves 4. Head to the store and pick up lentils, pigeon peas, zucchini, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

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.

Ingredients you will need

Pigeon Peas

Red Lentils

Peas

Water

Equipment you will use

Sauce Pan

Add more water if needed to keep them from drying out.

Ingredients you will need

Water

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.

Ingredients you will need

Mustard Seeds

Vegetable Oil

Curry Leaves

Carrot

Pop

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes

Vegetable

Turmeric

Zucchini

Coconut

Peas

Salt

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

carrot, peeled and diced 59milliliters

grated fresh coconut 4leaves

fresh curry leaves 0teaspoons

ground turmeric 1teaspoon

mustard seed 59milliliters

frozen peas 118milliliters

red lentils 1Tbsp

crushed red pepper flakes 4servings

salt to taste 118milliliters

hulled, split pigeon peas (toor dal)2Tbsps

vegetable oil 473milliliters

water 118milliliters

yellow split peas 1

zucchini, sliced

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.