|
Lentils
with Zucchini
from: Sharon
Raghavachary
Michael Pandya, "Indian Vegetarian Cooking"
Serving Size: 4
- 1/2 c Lentils
- 2 1/2 c Water
- 1/2 ts Turmeric
- 3 tb margarine
- 2 ea Garlic cloves, chopped
- 1 sl 1/2" piece ginger
- 1 ea Green chili, chopped
- 1 sm Zucchini, chopped
- Salt
- 1/2 ts Garam masala
- 1 t Cumin seeds
Place lentils, water & turmeric in a pot over medium heat & bring
to a boil.
Continue cooking, removing the froth from the top from time to time.
In a separate pot, heat half the margarine.
Saute onion & garlic till golden.
Stir in ginger, chili & zucchini.
Mix thoroughly & continue to cook for 5 minutes.
Transfer the lentils to the zucchini mixture.
Stir in salt & garam masala.
Half cover the pot, lower the heat & cook for 15 minutes.
In the remaining margarine, toss in the cumin seeds & heat till
they sizle & change colour.
Serve lentils hot with the marg/cumin seeds.
|
