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Daal is one of my favourite indian dishes: it's a legume spiced soup made with every kind (and colour!) of lentils.
I tried Madhuram's Zucchini Daal from the blog Madhuram's Eggless Cooking, that uses also zucchini and black mustard.
Madhuram uses cooked Toor Dal, in my recipe you will also find the direction to cook it.

If you are asking what's the folded crepe in the picture: it's a Besan ka cheela, posted yesterday.



Madhuram's Zucchini Daal

Ingredients
Serves two:
100g toor dal
1 tbsp oil
1 pinch of turmeric
400ml water

1 tbsp oil
1 tsp channa dal
1 tsp urid dal
1/2 tsp black mustard seeds
4 curry leaves

1 zucchini
1 tomato
1 green chili
1 tsp sambar powder
salt
100ml water

Directions
Cook the toor dal: heat 1 tbsp of oil, then add the turmeric and the toor dal. Stir for a couple of minutes, then add 400ml of water and cook one hour.

Heat 1 tbsp of oil in a pot and add channa dal, urid dal, mustard seeds and curry leaves. When they turn golden add the grated zucchini, the peeled tomato cut into small cubes, the minced green chili, the sambar powder, the sale and 100ml of water.
When the zucchini is done add the cooked toor dal cotto, and cook a couple of minutes.

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How prepare homemade sambar powder.

This goes to Poornima from Tasty Treats who's hosting Tried and Tasted, a monthly event started by Zlamushka.

This goes also to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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