This handsome man is Hari Nayak, the man responsible for getting me comfortable cooking Indian food. I think what intimidated me all these years was the long list of spices listed in most traditional Indian recipes. I remember watching a television special on Indian cuisine, and I thought to myself that an Indian chef is like an artist, the spices on the tray the paint. A two-finger pinch of this, a spoonful of that, a 3-finger pinch of the other.
Hari and I got to know each other through his first book, Modern Indian Cooking (check out the Sparkling Ginger Lime Cooler, Sweet Yogurt Sundae with Saffron and Pomegranate and Scallop Salad with Sweet Vanilla Chili Dressing) that really made Indian recipes within reach for me with simple ingredients found in any grocery store and just a few spices that I already had on hand.
I introduced him to the publisher of Steamy Kitchen Cookbook and look! Now he’s the proud author of My Indian Kitchen with Tuttle Publishing.
The recipe we chose to share is this Zucchini with Lentils and Roasted Garlic, simple and healthy!
Other recipes that caught my eye in the My Indian Kitchen book:
– Spiced Meatballs that are pan fried in oil infused with cinnamon sticks and cardamom pods.
– Spicy Coconut Green Beans
– Street Style Corn on the Cob
– Tandoori Skewered Shrimp
– Indian-Style Fried Rice
Zucchini with Lentils and Roasted Garlic
Ingredients
- 1 cup (175 g) yellow mung lentils, rinsed and drained
- 1/2 teaspoon ground turmeric
- 2 teaspoons salt
- 4 cups (1 liter) water
- 2 tbsp oil
- 6 large cloves garlic, crushed
- 1 teaspoon cumin seeds
- 1 small onion (about ¼ lb/125 g), thinly sliced
- 4 small zucchini (about 1 lb/500 g), cut into ¼-in (6-mm)-thick half-moons
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon paprika
- 2 tablespoons chopped fresh coriander leaves (cilantro)
Instructions
- Place the lentils, turmeric, salt and water in a large saucepan. Bring it to boil, skimming off any surface scum that collects on the top. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Transfer to a serving bowl. Cover the bowl and keep warm.
- In a medium saucepan, heat the oil over medium heat. Add the garlic and sauté until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 5 minutes, until onion soft and zucchini is cooked, but not mushy.
- Add the ground coriander and cumin.
- Remove the pan form the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Serve with your choice of Indian breads or rice.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Do u cook the zucchini for 10-15 mins and another 10 mins after adding in the cummin and coriander powders. That is a
Lot of cooking for a tender veggie like zucchini?
You are absolutely right! I double checked the book and it is correct, but I would cut down the zucchini and onion cooking time. I’ve modified recipe to reflect.
it looks spicy and delicious, yummy.
A nutritious dish, but not quite what i was hoping for. I will try to add some ginger and red pepper to it. Especially pepper can make it more fresh. I’m making this today.
I love zucchini and I know only 1 way to make it and after seeing this recipe…I am so ecstatic! Cannot wait to try this one out and surprise the family!
I made this tonight for me and my parents. It was lovely and they were both really impressed. I strongly recommend you give it a go.
Tips: I added chilli powder because I like that extra kick.
I love zucchini and I know only 1 way to make it and after seeing this recipe…I am so ecstatic! Cannot wait to try this one out and surprise the family!
Hi Jaden, i’m into quinoa this days, is it ok to replace lentils for quinoa?
Absolutely!
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Yep, I’d start with something safe like this before branching out into the more exotic dishes. I’ve only tried my hand at Indian dishes 2 or 3 times but didn’t have a lot of guidance. This book sounds good for the uninitiated like myself.
I made this today and used too many green lentils (had a 250 gram bag). Mistake. It came out tasting like cumin lentils. Before I added the lentils to the zucchini, tasted great. Do not use too many lentils, in fact will reduce when I make this again. Would be good to add tomatoes as well I think. If you like spicy food, perhaps throw some heat in there as well. Overall, good dish. I will make it again. I ate it with rice and have enough left over for 2 more meals.
This looks like a perfect dish. Love the simple ingredients and all those spices! I have some mung bean lentils…I just might have to try this!
Wow! This sounds like a good vegan dish to try out! Thanks for sharing!
Just throw on a boat load of hot sauce and then everyone’s eyes are watering so much that they don’t even notice the texture 🙂
Not to heavy and very healthy, this is definitely on the “have to try” list.
Yum this sounds really good. Lentils are one of my favorites dishes.
These sound absolutely lovely. Can’t wait to try!
Yeah baby! I MUST conquer the way to properly prepare lentils. Mine go just over that delicate line from firm to mush. Then it’s like “grab the emulsion blender! I ruined another batch!” 🙂
LOL I totally understand! I’ve done the same too – we have lot of lentil soup.
This sounds divine. I first got into lentils when eating them in Indian food, so I’m always searching for new combinations!
Such delicious yet delicate ingredients. Drool-worthy 🙂
Oh….I can’t breathe. This has made me speechless, too.
I need to rest.
Y.U.M.