October 11, 2012

Kolai dal with zucchini

A zucchini from the garden and a cup of kolai dal (urad dal/black gram) left in the cupboard. Coming back from a vacation to a busy week and empty fridge. All these led to this recipe. I wished to keep everything simple and mild. A bit of ginger paste, the aroma of cumin seeds in ghee, and a hint of chili complimenting the flavors of the lentils and the zucchini created this clean simple lentil dish.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 4)

1tbsp ginger paste
1sp cumin seeds
1cup kolai dal (split black gram without husk/urad dal)
1 pinch turmeric powder
200g zucchini
2-3 green chilies
1tbsp ghee
Salt, sugar, oil


1.       Wash the kolai dal well. Cut the zucchini into thick circles.
2.       Heat ghee in a heavy bottomed pot. Temper the ghee with green chilies and cumin seeds.
3.       Add the ginger paste. Fry on low heat until it is fragrant.
4.       Add the kolai dal and stir for a couple of minuted.
5.       Add salt, pinch of sugar, turmeric and 3 cups of water. Cover the pot and simmer for about 20 minutes.
6.       Add the zucchini slices. Simmer covered for about 20 minutes more until the kolai dal is well cooked. (Adding a bit of water at a time if needed).
7.       Cook uncovered for a couple of minutes more until the there is almost no water left.

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