For the daal:
large green zucchinis
cup maash ki daal (white lentils)
cups of water
Pinch of red chilli powder
Salt to taste
cup Noor Oil
For bhagar (tadka):
tbsp clarified butter
tsp cumin seeds
tsp chilli flakes
Crispy fried onions
Fresh cilantro (chopped)
Fresh green chillies (seeded and diced)
Salt and Pepper
Like all daals, this one is a simple and tasty dish.
Pre-heat Oven to 200°C.
Slice the zucchini into 2 inch pieces (around 3-4 pieces per large zucchini or 2 pieces if using local kousa) and using a spoon or melon baller, scoop out the center of the zucchini column to form a well for the lentils.
Brush zucchini with Noor Oil, season with salt and pepper and bake in the oven for 8-10 minutes.
While the zucchini is cooking in the oven, in a medium saucepan combine 2 cups of water, 1 cup rinsed white lentils, and pinch of red chilli powder, placing it on a high flame bring it to boil. Reduce the heat to low, cover and simmer for 15-20 minutes.
Stirring time and again ensuring the lentils are cooked, lentils must retain their shape and should not be mushy. Add more water if needed to prevent it from drying. Season well and set the lentils aside in a large mixing bowl, keep it hot.
Now let’s prepare the baghar. In a shallow sauce pan, heat up 2-3 tablespoons of ghee and add the cumin seeds and crushed red chilli flakes until they sizzle and start to change color. Pour this baghar over the hot cooked lentils, mix well and keep covered to nicely infuse the flavors.
At the time of service, scoop some lentils and fill in the zucchini cups and place it on a large serving platter. Garnish well with crispy fried onions, cilantro, and diced green chillies. Enjoy!
Maash Ki Daal Cups is a great accompaniment for any meal, and a healthy vegetarian option best served hot with rice or other breads like rotis and naans.