Zucchini is not an Indian origin vegetable and so are potatoes or the tomatoes ...........yes it's relatively new but it does not deter me from loving it , be it a salad or a stir fry , a savory pancake or even in a cake ......i have always loved this vegetable as i love all cucurbits ( cucumber-pumpkin family )..........many of you will be shrinking your nose i know but i believe in treating a vegetable in a manner it suits you.....it may be possible you don't like the zucchini stirfry , it is not the fault of zucchini ....may be your taste buds are accustomed to a particular type of food n zucchini will be better in a daal for you.......my point is , you can always try n get the optimum taste with any vegetable on earth...try different things n stick to what you like...that's it .......love all vegetables , they would do very good to you.
I have grown zucchini in my garden in the past and have seen how prolific it can be , i remember when there would be too many zucchinis n we we'd try to give them away to neighbors.............ye subzi hum nahi khate ( we don't eat this vegetable).... was the unanimous reply n i ended up making many many versions of zucchini.....
This daal is simple and can be a good soup for dinner or daal roti for lunch......i love anyways ...
tomatoes chopped 1 cup
celery stalk chopped 2 tbsp
celery leaves chopped 2 tbsp
spring onions 2 nos. ( bulbs and greens chopped separately)
garlic cloves chopped finely 2 tsp
asafoetida 1 pinch
cumin seeds 1 tsp
red chilly powder 2 tsp ( or to taste )
turmeric powder 1 tsp
salt to taste
ghee 2 tsp
Pressure cook the mung daal with 2 cups of water , turmeric powder n salt ...taking care not to overcook , it has to be cooked till the pressure builds up and the first whistle blows....keep aside to come to normal pressure.
Heat ghee in a kadhai and throw in the asafoetida and cumin seeds , when they get browned add the chopped garlic n let it brown too.....add the chopped spring onion bulbs and fry till translucent .
Add the red chilly powder and then the chopped celery stalks and zucchini with salt ( the daal has salt for itself so here it will be just for the veggies) and stir fry , add the chopped tomatoes after a while and cook till half done.
Pour in the boiled daal and let it come to boil....add the chopped spring onion greens and celery leaves and it's done......the tomatoes will be partially blended with the daal but the zucchini should be firm yet cooked ......cover the lid for a couple of minutes and serve immediately as a side dish or as a soup or just with whole wheat rotis .......i love my daal roti like this...
This daal has a subzi like feel as the zucchini is kept firm n not squishy , it tastes very fresh this way and pairs well with the textured mung dal ( never overcook mung daal ) which has half blended tomatoes in it imparting a sourish flavor ..not to forget the hing-jeera-lasun-laal mirch tempering for the daal ....desi meets videshi celery........do i need to tell more about the flavors of this daal ???
The celery is home grown and i am having a tough time keeping it alive in this scorching heat these days ....parsley has succumbed to heat already.......i love my oregano n basil plants for being so forgiving n being with me in all seasons.....oregano is having cute little flowers and i have dried the surplus leaves for gifting away.........
Do you get the aroma...........i love it.....isn't it the cutest flower ???