(4 servings)

1/2 c Lentils
2 1/2 c Water
1/2 ts Turmeric
3 tb Ghee
2 ea Garlic cloves, chopped
1 sl 1/2" piece ginger
1 ea Green chili, chopped
1 sm Zucchini, chopped
Salt
1/2 ts Garam masala
1 ts Cumin seeds

Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.
In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.
Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.
In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.
Serve lentils hot with the ghee/cumin seeds.
Michael Pandya, "Indian Vegetarian Cooking"