Friday, February 21, 2014

Mung Dal with Zucchini

Mung Dal with Zucchini
Mung dal is most often roasted before cooking, but it cooks and tastes very good without roasting. I try to add vegetables to any lentils I cook to increase my family's intake of vegetables.

1 cup mung dal
2 zucchini, cut into bite size pieces 
2 medium tomatoes, diced
2 Tbsp. extra light olive oil
1 Tbsp. ginger paste
½ tsp. shah jeera or jeera/cumin seeds
½ tsp. turmeric powder
salt to taste
1 tsp. ghee (clarified butter)
2-4 green chillies, slit in half
chopped cilantro

  1. Wash mung dal in several changes of water, drain & soak for 15 minutes.
  2. Bring 4 cups of water to a boil, add mung dal and boil until tender.
  3. Meanwhile, heat oil in a skillet and sputter cumin seeds.
  4. Add zucchini & tomatoes along with ginger paste & turmeric.
  5. Stir and simmer until zucchini is cooked.
  6. Pour cooked dal over zucchini, add 1/2 cup hot water and bring to a boil.
  7. Simmer for 10 minutes and adjust salt to taste.
  8. Garnish with ghee and green chilies and serve with hot cooked Basmati rice, naan or tortilla.

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