| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Indian |
4 |
Servings |
INGREDIENTS
| 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 |
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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