Preparation:
Place lentils, water and turmeric in a pot over medium heat and bring to a boil. Continue cooking, removing the froth from the top from time to time. In a separate pot, heat half the ghee. Sauté onion and garlic until golden. Stir in ginger, chile and zucchini. Mix thoroughly and continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in salt and garam masala. Half cover the pot, lower the heat and cook for 15 minutes. In the remaining ghee, toss in the cumin seeds and heat until they sizzle and change color. Serve lentils hot with the ghee/cumin seeds. |
