Dal Zucchini with Turmeric and Fresh Coriander

Ingredients

• 200 g red lentils
• 2 medium, diced zucchini
• 1 large, diced carrot
• 1 medium, chopped tomato
• 2 cloves, minced garlic
• 1 inch, grated ginger
• handful, chopped fresh coriander
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 800 ml water
• to taste salt
• 1 tbsp lemon juice

Steps

1. 1. Rinse the red lentils under cold water until the water runs clear.
2. 2. In a large pot, add the cumin seeds and dry roast them over medium heat for 1-2 minutes until fragrant.
3. 3. Add the minced garlic and grated ginger to the pot and sauté for 1 minute until aromatic.
4. 4. Stir in the diced zucchini, carrot, and chopped tomato, cooking for about 5 minutes until the vegetables soften.
5. 5. Add the rinsed lentils, turmeric powder, coriander powder, and water to the pot. Bring to a boil.
6. 6. Reduce the heat to a simmer and cover the pot, cooking for about 20 minutes, stirring occasionally, until the lentils are soft and creamy.
7. 7. Add salt to taste and stir in the lemon juice and chopped fresh coriander just before serving.

Notes

• Adjust lemon juice based on preference for acidity.
• Nutrition estimate is approximate depending on specific ingredient brands.

Substitutions

• If unavailable, use other vegetables like spinach or bell peppers instead of zucchini.