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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1/2	cup		343.68	60.576	22.9536	2.0832
	1/2	cup	hulled	-	-	-	-
yellow pea	1/2	cup	split	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
curry leaf	4	leaves		-	-	-	-
carrot	1		peeled diced	52.48	12.2624	1.1904	0.3072
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
pea	1/4	cup		10.29	1.8498	0.6859999999999999	0.049
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
red pepper flake	1	tablespoon	crushed	-	-	-	-
salt	to taste			-	-	-	-
coconut	1/4	cup	grated	96.9	11.0181	0.6651	5.9479

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.