Zucchini Toor Daal Gravy - Cluster Beans Dry Subzi

Simple meal is what we all crave for.

This dal and subzi is one such meal full of simplicity, very quick to make and flavourful.

Ingredients for Zucchini-Dal :
1 Cup Toor daal (washed, boiled upto three whistles
2 medium sized Zucchinis (washed and diced)
1/2 tomato diced
1/4 tsp turmeric
salt

Tadka Ingredients :
2 tsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad daal
pinch hing(asafoetida)
2-3 red byadgi chillis

Method :
In a sauce pan, cook the diced zucchinis with salt and turmeric covered, until done.
Combine the daal and cooked zucchinis, cook over medium flame upto one boil, add tomato, simmer, put off the flame. In a tadka pan, heat oil, crackle rai, then splutter jeera, add urad and saute till light brown, add the hing, put off the flame, halve the red chillies and add to hot oil, mix the same with boiled daal mixture, cover and let the flavours seep.

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Ingredients for Gavar (Cluster beans) Dry Subzi :
250 gms cluster beans (washed, topped n tailed, broken to half inch pieces and steamed*)
1/2 of a medium tomato
1 medium onion -sliced
1 tsp ginger garlic paste
1/2 tsp haldi
1 tsp red chilli powder
1 pinch garam masala (optional)
salt
oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
(* steam the broken beans for upto one whistle for tenderness)

Method :
In a deep bottom kadhai, heat oil, crackle the mustard and splutter jeera. Add the onions stir till transculent, add the tomatoes and stir till cooked but not mushy. Combine the ginger garlic paste and masala powders (except the garam masala) , add the steamed pieces of cluster beans and mix well. Cook for five minutes and sprinkle garam masala, cover and let the flavours mingle.


Thats done..you can serve with accompaniment (pickle or paapad) and have a Trupti-bhara meal!


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Stuffed Brinjal is from Ranji/Ranji's Kitchen Corner - Stuffed Baby Eggplant , I used medium purple brinjals and made it to gravy, followed her instructions and didn't otherwise alter anything!

Thanks for sharing, Ranji! (Not so Brinj-liker hubby too praised the dish!)







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