Amount
Ingredient
Preparation



1/2
cup
lentils





2 1/2
cups
water





1/2
teaspoon
turmeric





3
tablespoons
clarified butter





2
each
garlic

cloves, chopped



1
each
ginger

fresh, 1/2 inch slice



1
each
chili

green, chopped



1
each
zucchini

chopped



1
x
salt

to taste



1/2
teaspoon
garam masala





1
teaspoon
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