No kidding!!! Sometimes I am amazed by the fact that I do this very deftly….using continental vegetables in indian cooking……most of the times it is something really worth getting your tongue on….and then there are other times too
Today afternoon when K popped in home for lunch, he was in for a colorful surprise. A meal of tender zuchchini cooked with the nutty flavour of moong dal perked with spices like cumin, coriander, garlic and just enough chilli to add that extra hot punch.
2 fistfuls of Split Lentils/ Moong dal/Pesarapappu
1 Courgette/Zuchchini diced into circles
1 medium sized onion chopped into thin long strips
2 firm tomato diced
2 crushed garlic cloves
2 chillies diced finely
A pinch of turmeric
For the Popu/tadka/seasoning:
1 teaspoon mustard seeds /rye/aavalu
1 teaspoon cumin seeds/jeera/jeelakarra
A pinch of asafoetida/hing/inguva
- 1. Take 2 fistfuls of dal and either pressure cooker or take them in a thick bottomed saucepan and pour 4 cups of water and let it simmer until done.
2. In a separate wide skillet, do the popu/tadka/seasoning by heating oil and adding cumin and mustard seeds, once the mustard pops, add a few curry leaves and chillies and saute for a minute.
3. Add the onions and fry till they are pink in colour, Add the crushed garlic and saute for another minute.
4.Add the courgettes and saute until tender and then add the tomatoes. Once the tomatoes become mushy, add the cooked lentils, salt and simmer for atleast 5-10 minutes. Serve hot with rice or roti. I served mine with brown rice.