Zucchini Squash and Dahl Recipe
Zucchini Squash and Dahl together is a match made in heaven. Zucchini is a great vegetable because it is wonderful for those who are on a diet. It is healthy, it is colorful, it has a lot of nutritional value and it tastes delicious in any recipe, particularly in this one. Its rather bland taste lends itself to a variety of cuisines that use different spices and herbs, or perhaps none at all. Zucchini combined with a protein-rich legume, in this case Mung Dahl, and blended with colorful, aromatic, healthy spices, provides a dish that leaves us guilt-free, happy, contented and wise. And it is Vegan too.
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RECIPE :
Zucchini Squash and Dahl Recipe
Zucchini Squash and Dahl together is a match made in heaven. Zucchini is a great vegetable because it is wonderful for those who are on a diet. It tastes delicious in this recipe.
Ingredients
- 4 large Zucchini Squash chopped into 1/2 inch pieces
- 1 cup Mung Dahl
- 1 tsp Mustard Seeds
- 2 tsp Cumin Powder
- 1 tsp Sambar Powder or Cayenne Pepper
- 1 piece Fresh Ginger one inch piece, peeled and finely chopped
- 1 small Green Chilli or ½ of a large one
- 1 tsp Hing Asafoetida
- ½ tsp Ground Black Pepper
- 6 Curry Leaves optional
- 1/4 Cilantro finely chopped
- 2 tsp Salt
- 2 tbsp Oil
- 1 tbsp Rice Flour to thicken the stew
Instructions
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Cook Mung Dahl according to the directions in This Recipe. Set aside.
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Place a non-stick saucepan or a heavy stainless steel saucepan on medium heat. Add oil.
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When oil is quite hot, add the mustard seeds. When the seeds crackle rapidly, add the chopped Zucchini. Stir for a minute.
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Make a tiny slit in the green chilli and add it to the pan.
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Add 4 cups of water. The squash should be immersed in the water. If not, add more water, half a cup at a time, until the zucchini is covered with water.
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Add turmeric powder, cumin powder, 1 tsp salt, black pepper, hing, sambar powder or cayenne pepper, curry leaves and the crushed fresh ginger. Stir with a ladle. Cook for 5 minutes.
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Mix the rice flour and ¼ cup water in a small bowl thoroughly. Add the rice flour mix to the pan. Mix well.
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Cook for 2 more minutes or until the squash is cooked, but still firm. Use a toothpick to test. Do not overcook.
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If the mixture is too thick, add more water, half a cup at a time.
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Using the ladle, gently mash the mung dahl until all the mung dahl is mashed uniformly. Don't leave unmashed dahl.
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Add the mashed mung dahl to the pan. Add 1 tsp salt. Mix thoroughly.
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Add the chopped cilantro. Mix well.
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Serve hot as a side dish with tortillas or with hot basmati rice or plain long grain rice, or brown rice.
