Zucchini with Yellow Mung Beans

Zucchini with Yellow Mung Beans

 

1 cup yellow mung beans (yellow mung dal)

2 tbsp vegetable oil

1 tsp mustard seeds

1 tsp cumin seeds

½ tsp fenugreek seeds (methi)

½ cup sliced green onions (2 to 3)

2 tsp minced garlic

2 tsp minced peeled gingerroot

2 cups chopped tomatoes

4 tsp sambar powder

1 tsp coriander powder

½ tsp turmeric

3 zucchini (about 1 ½ lbs/750 g), sliced ¼ inch (0.5cm) thick

1 tsp slat or to taste

Juice of 1 lime or ½ lemons

½ cup cilantro, chopped, divided

1 tsp garam maslal

 

Clean and pick through beans for any small stones and grit.  Rinse several times in cold water until water is fairly clear.  Soak in 4 cups (1 L) water in a large saucepan for 10 minutes.

Meanwhile, heat oil in a large saucepan over high heat until a couple of mustard seeds thrown is start to sputter.  Add remaining mustard seeds and cover immediately.  When seeds stop popping after a few seconds, reduce heat to medium.  Add cumin and fenugreek seeds.  Sauté for 20 to 30’ seconds.  Do not allow seeds to burn.

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