Serves: 4
Total Calories: 355

1 tablespoon Basic Ginger-Garlic Paste or store-bought
1 cup yellow mung beans (dhuli mung dal), sorted and washed in 3 to 4 changes of water
3 to 3 1/2 cups water
3 to 4 small zucchini, cut into 3/4-inch slices
1 fresh green chili pepper, such as serrano, minced with seeds
2 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch)
1/4 teaspoon ground turmeric
3/4 teaspoon salt, or to taste
1 tablespoon fresh lime juice
2 tablespoons peanut oil
1 teaspoon cumin seeds
1 small onion, cut in half lengthwise and thinly sliced
1 tablespoon peeled minced fresh ginger
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
2 tablespoons finely chopped cilantro
1/4 teaspoon Garam Masala

1. Prepare the ginger-garlic paste. Then, place the dal, water, zucchini, ginger-garlic paste, green chili pepper, cardamom pods, cinnamon, turmeric, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 30 seconds. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully remove the lid, mix in the lime juice, and transfer to a serving bowl. Cover the bowl and keep warm

2. To make the tarka, heat the oil in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Then add the minced ginger, stir a few seconds and add the coriander and cumin and stir about 30 seconds.

3. Remove the pan from the heat, add the paprika, and immediately pour over the hot dal and swirl lightly to mix, with parts visible as a garnish. Sprinkle the cilantro and garam masala on top and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 355
Calories from Fat: 63

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Basic South Indian Soupy Split Pigeon Peas
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Black Chickpeas with Sizzlilng Ginger and Cumin Seeds
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Black-Eyed Peas in Yogurt Curry
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Chickpeas in Traditional Curry Sauce
Chickpeas with Ginger, Garlic, and Chaat Masala
Chickpeas with Spinach and Potato Wedges
Chutney Chickpeas with Tamarind
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Crispy Split Pigeon Pea Cake
Curried Black-Eyed Peas
Dry-Cooked Green Split Peas
Dry-Cooked Red Lentils with Cumin Seeds
Falguni's Gujarati Split Pigeon Peas
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