Lentils with zucchini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lentils |
| 2½ | cup | Water |
| ½ | teaspoon | Turmeric |
| 3 | tablespoons | Ghee |
| 2 | eaches | Garlic cloves, chopped |
| 1 | slice | 1/2\" piece ginger |
| 1 | each | Green chili, chopped |
| 1 | small | Zucchini, chopped |
| Salt | ||
| ½ | teaspoon | Garam masala |
| 1 | teaspoon | Cumin seeds |
Directions
Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.
In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.
Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.
In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.
Serve lentils hot with the ghee/cumin seeds.
Michael Pandya, "Indian Vegetarian Cooking"
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