| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/2 | c | Lentils |
| 2 1/2 | c | Water |
| 1/2 | t | Turmeric |
| 3 | T | Ghee |
| 2 | Garlic cloves, chopped | |
| 1 | 1/2" piece ginger | |
| 1 | Green chili, chopped | |
| 1 | Zucchini, chopped | |
| Salt | ||
| 1/2 | t | Garam masala |
| 1 | t | Cumin seeds |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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