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Lentils With Zucchini asian, ethnic, main dish, vegetarian 1/2 cup lentils 2 1/2 cup water 1/2 teaspoon turmeric 3 tablespoon ghee 2 each garlic cloves, chopped 1 slice 1/2 piece ginger 1 each green chili, chopped 1 small zucchini, chopped 1 salt 1/2 teaspoon garam masala 1 teaspoon 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 ghee. 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 ghee, toss in the cumin seeds & heat till they sizle & change colour. Serve lentils hot with the ghee/cumin seeds. Michael Pandya, "Indian Vegetarian Cooking" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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