Ingredients:

• 1 large or 2 small zucchini, chopped in a 1/2-inch dice
• 3/4 cup – Channa dal (Bengal gram dal)
• 1/2 tsp – salt
• 1/2 tsp – Turmeric
• 1/2 tsp – canola or other vegetable oil
• 1 tbsp – Channa dal
• 1 tbsp – Urad Dal (black gram dal)
• 2-3 red chillies, broken into pieces
• 2 tsp – Black Peppercorns
• 1/3 cup – thick Coconut Milk
• A generous pinch of Asafoetida (hing)
• Salt – to taste
• 1 tsp – Mustard Seeds
• 1 sprig Curry leaves
• A pinch of Asafoetida (hing)

Method:

1. Boil together, preferably in a pressure cooker until tender 1 large or 2 small zucchini, chopped in a 1/2-inch dice, 3/4 cup channa dal (Bengal gram dal), 1/2 tsp salt and 1/2 tsp turmeric.
2. In a small skillet, heat 1/2 tsp canola or other vegetable oil and add 1 tbsp channa dal, 1 tbsp urad dal (black gram dal), 2-3 red chillies, broken into pieces and 2 tsp black peppercorns.
3. Roast them until lightly golden-brown and fragrant.
4. Now, put them in a blender along with 1/3 cup thick coconut milk, a generous pinch of asafoetida (hing) and blend until smooth.
5. Then, add to the dal-zucchini mixture and bring to a boil. Add salt to taste.
6. Simmer together for about 10 minutes.
7. Heat in a small skillet 1 tsp canola or other vegetable oil.
8. Add 1 tsp mustard seeds, 1 sprig curry leaves and a pinch of asafoetida (hing).
9. When the mustard splutters, add it to the dal.
10. Turn off heat and serve hot with boiled rice or rotis.
11. Recipe Courtesy: Holy Cow Vegan