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

INGREDIENTS:

(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

METHOD:

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.

Mung zucchini

The initial plan was to cook a zucchini from the garden for lunch. Accompanied by some lentils, it would make a simple and good lunch with rice. To fetch ‘masoor’ lentils from the utility, I saw a packet of green mung beans that is there for quite some time now. Why do not I combine these green mung with the zucchini into a single preparation? As I thought, I went ahead with mixing the lentils, zucchini, and spices. And out came this simple and tasty dish.

INGREDIENTS:

500g zucchini
250g green mung (green soy)
1 small onion
1/2sp turmeric
1sp red chili powder
1tbsp mustard powder or seeds
1/2sp garam masala
Salt
Sugar
Oil

METHODS:

1. Boil the mung lentils with a bit of salt and sugar. Take care that it is not over boiled. Remove from heat when the beans are soft and starting to split but still separate. Drain and keep aside.
2. Make a paste of the mustard powder if you are using powder. If you are using seeds, make a fresh paste of the seeds. Do not use the Dijon or similar mustard sauce.
3. Peel and cut the zucchini into medium sized long pieces, and finely chop the onion.
4. Heat oil in a pan and add the zucchini pieces.
5. Fry them on medium to high with minimum stirring until they are a bit soft.
6. Add mustard paste, salt, sugar and chili powder.
7. Cook on high heat for a couple of minutes and remove from heat.
8. Heat oil in a separate pan.
9. Add the chopped onion and fry until it turns brownish.
10. Add the boiled mung and fry on high heat for 4-5mins.
11. Next, add the fried zucchini.
12. Add the garam masala.
13. Stir gently. Cook for 3-4mins.
14. Serve with rice.

NOTE:
Take care that the mung beans are not over boiled.