Mushtaq's Dal with Zucchini

Ingredients:
  6 ounces pink lentils - 3/4 Cup. They sell 'em at Bloom Naturally.
  2 medium zucchini, cut into cubes
  1 small onion, chopped
  3-4 large garlic cloves, chopped or sliced
  1/4 tsp. ground tumeric
  1/2 tsp. ground cumin
  Salt and chili pepper - preferably green chili, but ground or crushed chili can be substituted.

Heat oil in saucepan over medium heat. Add onion and garlic, sauté 2 minutes.

Add tumeric and cumin, stir for one minute.

Add zucchini, stir for 2 minutes.

Add lentils. Cook for a minute or two, then add 1 1/2 C water.  Bring to boil.

Lower heat, cover and simmer 5 minutes, or until lentils and zucchini are tender. You can use less water  or more, depending on if you want your dal thick or soupy.


Sizzling
Here's how to add extra pizzaz.

Ingredients:
  1/2 small onion
  2 cloves sliced garlic
  2 dry chilis.

Heat oil in a deep pan. Add the above ingredients. Fry.

When onion slices are brown, add to to the dal. Be careful - it might spatter when it hits the lentil.