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 Facts
| Amount Per 1 Serving | |||
| Calories | 345.34 Kcal (1446 kJ) | ||
| Calories from fat | 123.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 21% | |
|---|---|---|---|
| Cholesterol | 2.03mg | 1% | |
| Sodium | 241.25mg | 10% | |
| Potassium | 821.19mg | 17% | |
| Total Carbs | 41.83g | 14% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 13.3g | 53% | |
| Protein | 16g | 32% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.5mg | 25% | |
| Calcium | 74.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 136.49 Kcal (571 kJ) | ||
| Calories from fat | 48.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 21% | |
|---|---|---|---|
| Cholesterol | 0.8mg | 1% | |
| Sodium | 95.35mg | 10% | |
| Potassium | 324.57mg | 17% | |
| Total Carbs | 16.53g | 14% | |
| Sugars | 0.71g | 7% | |
| Dietary Fiber | 5.26g | 53% | |
| Protein | 6.32g | 32% | |
| Vitamin C | 3.2mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.8mg | 25% | |
| Calcium | 29.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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