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II   Zucchini Daal II

Ingredients: Serves 4-5

  • 2/3 cup  Moong Dhuli Daal (Small Yellow Lentils)
  • 200 gms Toari (Zucchini), cut into small pieces
  • 11/4 cup Water
  • 1 large Onion, finely sliced
  • 2 chopped tomato
  • 2 green chilies, chopped
  • 2 flakes Garlic, crushed
  • 1" piece of Ginger, finely chopped
  • Coriander leaves finely chopped
  • 1/2 tsp. Cumin seeds (jeera)
  • 1/2 tsp. Mustard seeds
  • 1/4 tsp. Asafoetida (Hing) 
  • 6-8 Curry leaves
  • 1/2 tsp. Turmeric powder
  • Salt to taste
  • 4-5 tbsp oil
  • 1/2 tsp. Sugar
  • 4 tbsp. Lemon Juice
Preparation:
  • Clean and wash daal. In a deep saucepan, boil the daal with salt and turmeric in water and then simmer until the daal is cooked but not mushy. Drain the daal and reserve the water and the daal seperatly.
  • Heat the Oil in a frying pan. add oil and add cumin seeds, mustard seeds, asafoetida, green chillies and curry leaves. Allow seeds to splutter. Add onions, ginger, garlic and fry till light brown in colour. Noww add tomatoes, sugar, little salt and zucchini. Cover and cook until Zucchini is tender but still crunchy.
  • Now to this add the cooked daal and the lemon juice. If it becomes too dry add little of the reserved daal water.
  • Serve hot sprinkled with garam masala powder and chopped fresh coriander.


 

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