1/2 cup urad dal split with skin, soaked for half hour (drain and set liquid aside)1/2 cup zucchini diced or carrots or squash or pumpkin, peeled and diced1/2 inch cinnamon stick3 cloves1 tbsp. ghee1 tsp. cumin seeds1 bay leaf1" Ginger, minced1 cup tomato, peeled and diced2 tbsps. thick creamAdd zucchini, cinnamon and cloves with 2.5 cups of water in a pot with a lid and cook over medium heat till the lentil is soft. Adjust water to your desired consistency. Seasonings: Add ghee to a skillet or pan and heat till the ghee is hot. Add cumin seeds and bay leaf and let the seeds sizzle. Add ginger, tomatoes and cook for 5 minutes. Add the cooked lentils and simmer for 15 minutes. Garnish with half and half and serve hot
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