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.
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