Ingredients

 

 

I teacup Mung Dhal, 1/2 cup full green gram wash and drain well

6 green chillies

1 Sprig curry leaf

I 1/2tablespoon garlic paste

2 teaspoons ginger paste

1 teaspoon crushed dry chillies

1 teaspoon turmeric powder

1 tablespoon fennel seeds

2 tablespoons mustard seed

2 tablespoons cumin powder

3/4 cup desiccated coconut  (dry )

1 large zucchini  around 3 kilos diced

1/2 cup cooking oil required because of the quantity of Zucchini

Salt to taste.

 

 

 

Process

Pour half amount of oil in pressure cooker and stir  the lentils on slow fire until it is slightly toasted

Add each ingredient except mustard seed and curry leaf

 Stir all ingredients with lentils in cooker

Add 4 cups water pressure cook when the first hizz goes lower cooker and cook for 5 minutes

Check if lentils are cooked, or ( you must get them cooked.)

Put cooker off and wait to open lid when pressure drops

 

Open cooker  mix all the cooked stuff well, now add  the Zucchini and mix

If the water is less just add a cup of water and close cooker as the zucchinis needs to cook

Wait for two or three Hizz's

Turn off gas and wait until pressure drops and you can safely open lid , mix all the cooked stuff well,

Now pour the rest of the oil in a frying pan add the mustard seed and curry leaf

When the seeds splutter just toss it into the cooked lentils and Zucchini

 

Remove the required quantity into a serving bowl and garnish with corriander

You can distribute the balance or freeze

 

Goes well with Rice and fried fish or Pepper Fry

 

Recipe by Deidre Peterson from Kerala Kitchen