|
Ingredients
|
Quantity
|
|
Lentils
|
½ cup
|
|
Water
|
2 ½ cups
|
|
Turmeric
|
½ tsp
|
|
Ghee
|
3 tbsp
|
|
Garlic cloves – chopped
|
2
|
|
Ginger ½”
|
1 piece
|
|
Green chilli – chopped
|
1
|
|
Small zucchini – chopped
|
1
|
|
Salt
|
|
|
Garam masala
|
½ tsp
|
|
Cumin seeds
|
1 tbsp
|
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 until
golden. Stir in ginger, chilli 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 until they sizzle and
change color. Serve lentils hot with the ghee/cumin seeds.
