Zucchini Dal
Lentils with zucchini tempered with panch phoron / five spice mix
Ingredients
- ¼ cup masoor dal
- 1 small tomato chopped
- 2 tsp oil
- 1 tsp ghee
- 1 tsp panch phoron
- 1 small onion chopped
- 2 garlic cloves finely chopped
- ½- inch ginger finely chopped
- 1-2 green chillies finely chopped
- 1 medium zucchini cut into cubes
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ¼ tsp red chilly powder
- 1 tsp kasuri methi / dried fenugreek leaves
- ¼ tsp sugar
- Salt to taste
- 1 tbsp coriander leaves finely chopped
Instructions
- Wash the dal well and pressure cook with tomato, ½ cup water for 3 whistles. Open and mash the dal well.
- Heat oil and ghee in a kadai. Add the panch phoron and allow it to crackle. Add the onion and fry till they become soft.
- Add garlic, ginger, green chillies and fry for a minute. Then add zucchini, turmeric powder, coriander powder, red chilly powder, kasuri methi, sugar and mix well.
- Fry in medium flame until the zucchini has become soft. Now add dal, 1 cup water, salt and mix well. Cook for another 3-4 minutes. Garnish with coriander leaves.
Notes
- You can use toor dal or yellow moong dal instead of masoor dal.
- Take care not to overcook zucchini. It should retain its shape.
- Add water and adjust the consistency of dal according to your preference.