Ingredients Jump to Instructions ↓

  1. 1/2 cup lentils, rinsed

  2. 2-1/2 cups water

  3. 1/2 teaspoon turmeric

  4. 3 Tablespoons ghee (clarified butter)

  5. 2 garlic cloves, chopped

  6. 1 (1/2-inch) piece ginger

  7. 1 green chile, chopped

  8. 1 small zucchini, chopped Salt

  9. 1/2 teaspoon garam masala

  10. 1 teaspoon cumin seeds

Instructions Jump to Ingredients ↑

  1. Preparation: Place lentils , water, and turmeric in a pot over medium heat and 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 and garlic till golden. Stir in ginger , chile , and zucchini . Mix thoroughly and continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in salt and garam masala . Half cover the pot, lower the heat and cook for 15 minutes. In the remaining ghee, toss in the cumin seeds and heat till they sizzle and change color. Serve lentils hot with the ghee cumin seeds. Yield: 4 servings Recipe Source: Indian Vegetarian Cooking by Michael Pandya (Inner Traditions International, Limited) Reprinted with permission.


Send feedback