Garlic Roasted Zucchini with Spiced Split Bengal Gram

Roasted Zucchini with Spiced Split Bengal Gram is a spicy lentils vegetable curry. It has a balance between sweet-tangy-spicy flavours. Serve with rice.

Recipe Source Link:https://www.mygingergarlickitchen.com/roasted-zucchini-garlic-with-spiced-split-bengal-gram/

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RECIPE INGREDIENTS

» For Roasted Garlic And Zucchini //

• zucchini - 1
• large garlic cloves, roughly chopped - 4-5
• oil - 1 tablespoon
• garlic powder, salt and pepper

» For Spiced Split Bengal Gram //

• chana dal/split bengal gram, washed - 1 cup
• turmeric powder - 1/4 teaspoon
• sugar - 1 teaspoon
• green chili cut lengthwise - 4
• pinch of asafetida
• tamarind paste - 1 tablespoon
• desiccated coconut - 2-3 tablespoons
• salt, as per taste
• cumin seeds - 2 teaspoons
• water for cooking
• chopped coriander for garnishing

RECIPE INSTRUCTIONS

» Making Roasted Garlic And Zucchini //

1. Wash and pat dry the zucchini, leaving the skin on, cut the ends and cut ½cm slices crosswise.
2. Heat 1 tbsp oil in a pan, add the chopped garlic and sauté, till they turn golden brown. Remove garlic from pan.
3. Add the zucchini to the same pan. To avoid having a soggy result, pan-fry the zucchini slices in a single layer.
4. Sprinkle some garlic powder, pinch of salt and ground pepper, and fry for a couple of minutes.
5. Turn upside down and sprinkle garlic powder, pinch of salt and ground pepper on this side.
6. Fry for a couple of minutes. Remove from pan, and transfer onto an absorbent paper.

» Making Spiced Split Bengal Gram //

1. Heat a pressure cooker. Add split bengal gram, salt, turmeric powder, asafetida, 1 tbsp tamarind paste along with 4 cups of water.
2. Cover the lid, and pressure cook for 3-4 whistles. Let it cook on on low heat for about 10 minutes. When the cooker is cooled off, open it.
3. Heat oil in a pan. Add cumin seeds. Add sliced and green chilies.
4. Add desiccated coconut, sugar, curry powder and cook covered for 5-6 minutes over medium heat or ?till lentils become slightly thick.
5. Stir in between occasionally to prevent sticking.
6. Remove from heat. Top with roasted zucchini, roasted garlic and chopped coriander. Serve hot with any flat bread or rice.

RECIPE NOTES

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