Total Calories: 355
1. Prepare the ginger-garlic paste. Then, place the dal, water, zucchini, ginger-garlic paste, green chili pepper, cardamom pods, cinnamon, turmeric, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 30 seconds. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully remove the lid, mix in the lime juice, and transfer to a serving bowl. Cover the bowl and keep warm
2. To make the tarka, heat the oil in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Then add the minced ginger, stir a few seconds and add the coriander and cumin and stir about 30 seconds.
3. Remove the pan from the heat, add the paprika, and immediately pour over the hot dal and swirl lightly to mix, with parts visible as a garnish. Sprinkle the cilantro and garam masala on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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