Lemon-Ginger and Zucchini Dal..

A simple dal you might like if you like the combination of lemon and ginger in it.

Ingredients

Cooked Toor Dal - 1 1/2 cups. Dal should be mushy and pasty.

Zucchini, cubed - 2 cups

Green Chillies, slit lengthwise - 4-5

Ginger, finely chopped - 1 1/2 inch piece

Curry leaves - 4

Mustard seeds - 1 tsp

Jeera/Cumin seeds - 1 tsp

Methi/Fenugreek seeds - 1/2 tsp

Cilantro - a few sprigs

Juice of 1 big lemon

Salt - to taste

Ghee/Oil

Method

- In a heavy bottomed vessel, heat oil/ghee ( I used ghee) and add mustard seeds. When they start crackling, add the cumin seeds, methi seeds, curry leaves, ginger and green chillies. Take care not to burn the methi seeds. Add the cooked dal to the pan with enough water to make it to a consistency you prefer. Bring to a boil.

- Add the zucchini pieces and boil till the pieces are just tender but not mushy. Switch off the heat and add the chopped cilantro and lemon juice.

- Serve with rice or tastes great to just slurp as a soup.

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