Ingredients:

• 1/2 cup- Chana dal
• 2 tsp- Fresh grated Ginger
• 1/4 tsp- Turmeric
• Salt to taste
• 1 Dried red chilli
• 1/2 tsp- Cumin seeds
• 2 Large Cloves of garlic, quartered or sliced
• 1/4 tsp- Hing
• 1 tbsp- Ghee or any other cooking oil
• 2 Small zucchinis, sliced
• 1/4 to 1/2 cup- fresh Dill, finely chopped
• Salt to taste

Method:

1. Boil chana dal in 2 to 3 cups of water, with ginger, turmeric, and a little salt.
2. Cook until the dal is done and starts breaking apart.
3. Heat oil in a pan and add chilli, cumin seeds, and garlic.
4. When chilli and cumin turn brown and the garlic starts to brown, add hing and let it cook a minute or two.
5. Add the sliced zucchini to the spices in the pan and sprinkle with a little salt. Stir, cover, and let it cook for a few minutes.
6. When the zucchini starts to get tender, add the dill, and cook slightly. Don’t let the zucchini get mushy.
7. Add zucchini/spice mixture to the cooked dal. Let it simmer a bit for the flavours to integrate.
8. Taste to check salt. Serve with roti or rice and yogurt.

Recipe courtesy of Therese