South Indian Lentil Kootu

• 1/2 cup red lentils
• 1/2 cup hulled, split pigeon peas (toor dal)
• 1/2 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
• 1/4 cup frozen peas
• 1/4 teaspoon ground turmeric
• 1 tablespoon crushed red pepper flakes
• salt to taste
• 1/4 cup grated fresh coconut

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.
2. 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.

red lentils, peas, peas, water, vegetable oil, curry, carrot, zucchini, frozen peas, ground turmeric, red pepper, salt, fresh coconut

Taken from www.allrecipes.com/recipe/162901/south-indian-lentil-kootu/ (may not work)