- 4
- Easy
- 10 mins
- 30 mins
- Budget Friendly
3.2/5
(308 Votes)
Ingredients
- 1 cup small yellow lenses.
- 1/2 tsp. turmeric.
- 1 1/4 cups of water.
- 1 1/2 cups of diced zucchini.
- 4 tbsp. vegetable oil.
- 1 large onion, cut into thin strips.
- 2 cloves garlic crushed.
- 2 fresh green chilies, chopped.
- 1/2 tsp. mustard seeds.
- 1/2 tsp. cumin seeds.
- some cilantro leaves and chopped fresh mint.
- 6-8 curry leaves.
- salt.
- 1/2 tsp. sugar.
- 4 tbsp. lemon juice.
- 8 oz canned chopped tomatoes.
Preparation
Step 1
In a saucepan, boil the lentils and turmeric in water, then reduce heat and simmer until the lentils are cooked but not too soft. Drain and reserve the liquid and lentils.
Step 2
Heat oil in a pan and fry the remaining ingredients except lemon juice. Cover and cook until the zucchini is al dente. Stir in the drained lentils and lemon juice. If the dish is too dry, add a little reserved water. Reheat and serve
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