Zucchini-Channa Dal Subzi

Ingredients:

Zucchini – 1 long

Onion – 1 big (finely chopped)

Tomato – 1 big (finely chopped)

Channa dal – 1 cup

Water - 1½ cups

Salt - 2 flat teaspoons

Tempering:

Oil – 2 teaspoons + Ghee - 1 teaspoon

Cumin seeds – 1 teaspoon

Garlic - 1 big or 2 small cloves (grated)

Ginger - a small (1 cm long) piece (grated)

Powders:

Chilli powder – 1 teaspoon

Corriander powder – 2 teaspoons

Garam masala powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Garnish:

Coriander leaves – 2 teaspoons (finely chopped)

Kasuri methi - 1 teaspoon (crushed)

Method:

1. Peel skin & chop zucchini into mid sized pieces (yields 1 cup of chopped zucchini approx).
2. Pressure cook channa dal and zucchini for 4 to 5 whistles.
3. Heat oil in a deep pan, add cumin seeds.
4. Add grated garlic and ginger (yields one teaspoon altogether) and saute for few seconds.
5. Add finely chopped onions and all powders, fry for a minute.
6. Add finely chopped tomato pieces and salt, combine well & cook closed for 2 minutes (tomatoes look melted and blended).
7. Add boiled zucchini channa dal mixture and boil for 2 to 3 mins.
8. Garnish with chopped coriander leaves and serve hot with rotis/rice.