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.

Ingredients:

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

Directions:

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.