I have posted couple of dhal recipes simple dhal & Punjabi dhal fry. Here is the delicious dhal which I made with Zucchini. I learnt this recipe from my sister-in-law Aarti and she made this when we went to their place for a vacation. I tried and it just awesome with rice as well with rotis. The high levels of fiber in Zucchini prevent carcinogenic toxins from settling in the colon as well as promote healthy and regular bowel movements. Vitamins A and C are strong anti-oxidising agents that destroy the carcinogens which can lead to different types of malginant cancers. There are so many amazing benefits in zucchini and is particularly effective in warding off type-2 diabetes. It will be very good to add this zucchini in our regular diet. Aarti, thank you for this excellent recipe :-)
INGREDIENTS:
Zucchini - 2
Moongdhal - 1/2 cup
Tomato - 1 cut into pieces
Turmeric powder - 1/4 tsp
Salt - as needed
To temper:
Oil / Ghee - 1 tsp
Cumin seeds - 1 tsp
Garlic - 3 to 4 cloves finely chopped
Red chillies - 2 broken
Asafoetida - a pinch
HOW TO MAKE:
Wash zucchini and cut into pieces. Pressure cook moongdhal in a cup of water and mash well. In a deep vessel add zucchini, tomato, turmeric and needed salt. Add 1/2 cup of water and cook.
Zucchini get cook easily in 5 mins. You need not cook zucchini well as we do for other veggies. Just keep for 5 mins then add mashed moongh dhal.
Mix well with the moongdhal. Heat oil / ghee in a pan and add cumin seeds, chopped garlic, red chillies and asafoetida. Fry well until turn into golden brown. Pour the seasoning in dhal.
Dhal Zucchini is ready to serve. Serve with hot rotis or rice.
TIPS:
Do not add more water. The consistency should be neither thick or watery.
Cucumber can be used instead zucchini.
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