Peppery split green lentils and yellow peas (Porithu kootu) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 391) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute plantains for potatoes.

  • Tatiana131 on September 10, 2014

    Feel free to use more than the 2 tsp spice blend, we used 3 and could have used more. Feel free to add garlic - either roasted or just added to the curry at the end of cooking, we felt they would go great in there. Delicious blend of lentils and potatoes - we also used a bit more potatoes than called for as I love potatoes in a curry. The recipe came together as written, and had a buttery, rich flavor as though it was cooked with rich beef. Delicious.

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