Zucchini with yellow mung lentils and roasted garlic
The combination of lentils, vegetables, garlic and cumin gives this satisfying side dish a unique flavor that goes perfectly with all sorts of main dishes. If zucchini is not available, use other common squashes such as summer squash (ghia) or calabash, also known as “bottle gourd” (doodhi). The addition of lentils in this side dish makes it a nutritious main dish for vegetarians when paired with rice or bread and a raita or plain yogurt.
– 1 cup (180 g) yellow mung lentils, rinsed and drained
– ½ teaspoon ground turmeric; ¼ teaspoon of salt
– 4 cups (1 liter) water; 2 tablespoons oil
– 6 cloves garlic, crushed; 1 teaspoon cumin seeds
– 1 small onion, thinly sliced; 4 small zucchini, cut into ¼-in 6-mm) slices
– 1 tablespoon ground coriander; 1 tablespoon ground cumin
– ½ teaspoon ground paprika; 2 tablespoons chopped fresh coriander (cilantro)
– 1 teaspoon garam masala.
Put the lentils into a large saucepan with the turmeric, salt and water. Bring to a boil and skim well. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Drain the lentils and transfer to a serving bowl. Cover the bowl and keep warm.
Heat the oil in a medium saucepan over over medium heat. Add the garlic and cook until golden brown and well roasted.
Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 10 to 15 minutes.
Add the coriander and cumin and cook for 10 minutes, or until the zucchini is cooked.
Remove the pan from the heat, add the paprika, and immediately pour over the hot lentils, swirling lightly to mix. Sprinkle the fresh coriander and garam masala on top and serve.
Food: Zucchini With Yellow Mung Lentils And Roasted Garlic