Peppery Split Green Lentils and Yellow Peas

Name: Peppery Split Green Lentils and Yellow Peas (Porithu Kootu)
Yield: Makes 4 cups
Cuisine: India
Ingredients: ½ cup skinned split green lentils (yellow in this form, moong dal), picked over for stones; 2 tablespoons Ghee or canola oil; 1 teaspoon black or yellow mustard seeds; 1 teaspoon black or yellow mustard seeds; ¼ teaspoon ground asafetida; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 8 to 10 medium-size to large fresh curry leaves; 1½ teaspoons coarse kosher or sea salt; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons yellow split peas (chana dal), picked over for stones; 2 tablespoons oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; 1 medium-size russet or Yukon Gold potato, peeled, cut into ¼-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 medium-size russet or Yukon Gold potato, peeled, cut into ¼-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 medium-size red onion, cut into ¼-inch cubes; 2 teaspoons Rasam powder; ½ teaspoon ground turmeric; 2 tablespoons Ghee or canola oil

Porithu Kootu

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Unique to the Tamilian Brahmins from southeastern India, this curry is flavored with a spice blend commonly used in the thin, brothlike, tamarind-based rasams. However, with the absence of tart tamarind and the inclusion of onion-smothered multiple legumes and starchy potato, this curry could not be any more different in taste and body than the rasams in this book.

Ingredients

Asia
India
Tamilnadu
Main course
Gluten-free
Vegan
Spicy

Ingredients

Method