Recipe: Zucchini & Mung Dal

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My dal with extra pitta pacification (aka lots of cilantro). This recipe comes by way of "The Ayurvedic Cookbook" by Amanda Morningstar: a very easy to use, honest cookbook and reference. 

Serves 4-5. 

 1 c split mung dal or whole mung beans

1 1/2 T sunflower oil

1/2 t mustard seeds

1/2 t turmeric

1/8 t hing (asafoteida)

1 T lime juice

4 c water

2 c zucchini cut in 1/2 inch cubes

1 t fresh ginger root, finely minced

1 t coriander powder

1/4 hot green chili pepper, chopped (optional, omit for Pitta)

Soak mung in 4 c water for 2 hours. Heat oil in a heavy skillet, add mustard seeds. When they pop, add turmeric, hing, lime juice & drained mung beans. Add fresh ginger root and 4 c fresh water. Cover and cook over medium heat for 20 min if split mung, 1 hr + for whole mung. Add zucchini and remaining ingredients and cook 15 min or until beans are soft. 

*Kate's notes: I accomodated my pitta imbalanced and made a couple changes...I changed the order. I cooked the beans then added the spiced oil to the beans (same effect). I substituted olive oil for sunflower. I halved the amount of fresh ginger. I added cumin seeds (1 t). 

• VPK: good for all. 
• Pittas need to serve with lots of cilantro to counter the heat in the fresh ginger.