Ingredients

• 1/2 cup red lentils
• 1/2 cup hulled, split pigeon peas (toor dal)
• 1/2 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
• 1/4 cup frozen peas
• 1/4 teaspoon ground turmeric
• 1 tablespoon crushed red pepper flakes
• salt to taste
• 1/4 cup grated fresh coconut