| 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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