Wednesday, August 1, 2012
Zucchini - 1 cup, peeled and cut into chunks
Yellow Split Peas / Mator Dal - 3/4 cup
Turmeric - 1/4 tsp
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Garlic Cloves - 5, thinly sliced
Ginger - 1/2 tsp, grated
Green Chili - 3, finely chopped
Tomato - 1, chopped
Wash the split peas well, add 2 cups of water, salt and a pinch of turmeric and cook in the pressure cooker / rice cooker / saucepan till soft. Mash coarsely with fork and keep aside.
Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add the cumin seeds and hing. Immediately add green chilies, garlic and ginger. Saute for a few seconds. The add the chopped tomato. Cook till the tomato softens.
Now add the chopped zucchini, a little salt and mix well. Look on medium low till the zucchini is almost cooked. Sprinkle a little water in between, if required.
Add the cooked dal and 1 cup of water and mix well. Bring to a boil. Cook for a few minutes more and serve hot. Can be had as a soup or can be served along with steamed rice and a dollop of homemade ghee.