Recipe: Red Lentils with Zucchini

[Guest guest]

RED LENTILS WITH ZUCCHINI - INDIA (VEGAN)

 

This Vegetarian Dalcha comes from my hero Madhur

Jaffrey’s _World Vegetarian_ and is usually, she tells

us, made with a green bottle gourd. Zucchini was

chosen because it cooks faster.

 

I made it the first time with some trepidation - but

it is absolutely delicious and I highly recommend it.

 

Ingredients:

 

1 cup red lentils / masoor dal, picked, washed,

drained

1/4 tsp ground turmeric

salt

1/4 cup peanut or canola oil (I use canola and use

less)

4 whole cardamom pods

1 (1-1/2-inch) cinnamon stick

2 bay leaves

1/2 tsp cumin seeds

1 medium onion, finely chopped

2 tsp fresh peeled grated ginger

3 garlic cloves, peeled and mashed

1 medium zucchini, cut into 1-inch rounds then halved

crosswise

freshly ground black pepper, to taste

1/4 to 1/2 tsp cayenne (I used 1/2)

a few squeezes of fresh lime juice

 

(Simplified) Method:

 

Boil lentils in 4 cups of water in a large pot, being

careful not to let them boil over, and skimming off

the froth that rises. Add the turmeric and stir, cover

partly, simmer on Low for about 45 mins or until

lentils are tender. Add 1 tsp salt, stir.

 

Put the oil in a skillet over medium heat and, when v.

hot, stir in the cardamom, cinnamon, bay and cumin for

a few seconds, add onion and continue to stir until

onion is medium brown. Add ginger, garlic, and stir

for another minute, then add zucchini, pepper, cayenne

and another 1/4 tsp salt and stir for another minute.

 

Add 1/2 cup water, cover, and turn heat to low and

cook for 2 minutes. Uncover, stir again, then add

these contents of the skillet into the pot with the

lentils. Stir gently to mix and cook on low for 1

minute. Squeeze lime juice over the top before

serving.

 

Best, Pat / veggiehound