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Title: Lentils with Zucchini
Categories: Vegetarian Indian
Yield: 4 Servings
1/2 | c | Lentils |
2 1/2 | c | Water |
1/2 | ts | Turmeric |
3 | tb | Ghee |
2 | Garlic cloves, chopped | |
1 | sl | 1/2" piece ginger |
1 | Green chili, chopped | |
1 | sm | Zucchini, chopped |
Salt | ||
1/2 | ts | Garam masala |
1 | ts | Cumin seeds |
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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