Simple Way to South Indian Tomato Soup

South Indian Lentil Kootu

A good tomato soup is all about the flavors, with a right balance of sour.

Recipe Summary South Indian Lentil Kootu

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

Ingredients | South Indian Tomato Soup

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

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.

Info | South Indian Tomato Soup

prep: 25 mins cook: 30 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : South Indian Lentil Kootu

Side Dish, Vegetables, Squash, Summer Squash,