This recipe is adapted from Complete Book of Indian Cooking from Robert Rose.
Servings
n/a
Prep time
n/a
Cook time
n/a
Passive time
n/a
Ingredients
1 cup
Chana Dal Beans
2 Tbsp
Oil
1-1/2 Tbsp
Ginger Root
peeled and minced
2 tsp
Green Chillis
minced
1 cup
Onions
finely chopped
3 cups
Zucchini
chopped
1 tsp
Ground Coriander
1/2 tsp
Salt
(or to taste)
1/2 tsp
Turmeric
1/2 tsp
Cayenne Pepper
1 can
Diced Tomatoes
with juice (14oz can)
Instructions
Soak chana dal in 2 cups cold water for 20- 30 minutes. Rinse and drain.
In a small sauce pan, heat oil over medium- high heat. Add ginger and chilies and sauté for 1 minute. Add the onions and sauté until soft and translucent, 6 to 7 minutes.
Add zucchini and mix well. Cover and cook for 5 minutes. Add the coriander, salt, turmeric, and cayenne. Mix well and cook, stirring, 3 to 4 minutes making sure not to burn the spices.
Add the tomatoes with juice and chana dal with 2 cups water. Stir well. Bring to a boil; reduce heat to a simmer, covered. Stir every 10 minutes, until chana dal is soft. This should take 20-25 minutes depending on how old you chana dal is.