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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Lentils with Zucchini
from: Sharon Raghavachary

Indian Vegetarian Cooking
by Michael Pandya

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Michael Pandya, "Indian Vegetarian Cooking"
Serving Size: 4
  • 1/2 c Lentils
  • 2 1/2 c Water
  • 1/2 ts Turmeric
  • 3 tb margarine
  • 2 ea Garlic cloves, chopped
  • 1 sl 1/2" piece ginger
  • 1 ea Green chili, chopped
  • 1 sm Zucchini, chopped
  • Salt
  • 1/2 ts Garam masala
  • 1 t Cumin seeds
Place lentils, water & turmeric in a pot over medium heat & bring to a boil.
Continue cooking, removing the froth from the top from time to time.

In a separate pot, heat half the margarine.
Saute onion & garlic till golden.
Stir in ginger, chili & zucchini.
Mix thoroughly & continue to cook for 5 minutes.

Transfer the lentils to the zucchini mixture.
Stir in salt & garam masala.
Half cover the pot, lower the heat & cook for 15 minutes.

In the remaining margarine, toss in the cumin seeds & heat till they sizle & change colour.

Serve lentils hot with the marg/cumin seeds.