Zucchinis cooked with red and mung lentils

Zucchini or courgette (French) is a  variety of summer squash developed in Italy. It can reach a length of four to nine inches long but best picked when they are about three to six inches in length. Zucchinis can be dark or light green in color. It can be steamed, boiled or made into stews (Ratatouille), grilled, stuffed and grated and made into breads, pancakes or fried.

Ingredients:

1/4 cup red lentils

1/4 mung lentils

3 medium zucchinis, cut into cubes

1/2 tsp turmeric powder

1 tsp cumin seeds

1 tsp mustard seeds

1 large tomatoes

1 medium onions, sliced finely

2 tsp ginger garlic paste
2 red dried chilies, torn into half

1 Serrano chili, diced

Spices for roasting and grinding:

2 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp black peppercorn

1/2 tsp fennel seeds
3 dried red chilies

Method:

Soak the lentil for about 1 hour. Was and drain. Then add about 2 cups of water or more  and cook them until soft. Set aside.

Dry roast the spices and grind them with a coffee grinder. Set a side. Use according to your taste.

Heat a saute pan. Add some olive oil. Then add the cumin, dried red chilies, and the mustard seeds. Let them splutter. Then add the onions and the ginger garlic paste. Cook until the onions are slightly brown in color. Now add the ground spices, some salt, tomatoes and the green chilies and cook until the tomatoes are soft. Then add this to the cooked lentils. Add some water (zucchini is watery) and adjust seasonings. Then add the zucchinis and cook until the zucchinis are done. This is a slightly thick curry. Serve it with rice or bread.