Zucchini with Yellow Mung Lentils
& Roasted Garlic

SERVES 6

1 cup yellow mung lentils, rinsed and drained
½ teaspoon turmeric
Salt to taste
4 cups water
2 tablespoons oil
6 cloves garlic, crushed
1 teaspoon cumin seeds
1 small onion, thinly sliced
4 small zucchinis cut into ½ inch slices
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon paprika
2 tablespoons cilantro, chopped

Put the lentils into a large saucepan with turmeric, salt and water. Bring it to boil and skim well. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Transfer to a serving bowl. Cover the bowl and keep warm.

In a medium sauce pan heat 2 tablespoons of oil, add the garlic and cook until golden brown and well roasted.
Add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly add the onions and zucchini and cook for 10 -15 minutes over medium heat. Add coriander and cumin powder and cook for 10 minutes or until the zucchini is cooked.

Remove the pan form the heat, add the paprika, and immediately pour over the hot lentils, and swirl lightly to mix. Sprinkle the cilantro and garam masala on top and serve.