PREPARATION

1. In a bowl, add 250 grams split bengal gram, 500 milliliters water and soak for 1 hour.
2. Take a pressure cooker, add the soaked dal, 400 grams zucchini, 850 milliliters water, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
3. Cover it with lid and cook until you hear 3 whistles.
4. Open the lid and give it a nice stir.
5. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 1 1/2 teaspoons ginger, 1 1/2 teaspoon green chili, 1/2 tablespoon curry leaves and stir for 1 - 2 minutes.
6. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 170 grams tomato and mix it well.
8. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 1/8 teaspoon turmeric, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1 teaspoon red chili and mix it well.
10. Then, add the cooked dal and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1/2 teaspoon garam masala and mix it well.
13. Add 15 milliliters lemon juice, 1 tablespoon coriander and mix well.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Garnish with coriander.
17. Serve hot.