Zucchini Masiyal/Dal

Zucchini Masiyal/Dal,Pineapple rasam and thogayal

Zucchini is one of the vegetables that I came to know and use only after coming to the Germany, but something I regularly buy during summer. It is very versatile and can be used in anything from subzis, sambar, chutneys etc. I love the mellow, sweet taste it renders.
This week, I tried to use zucchini in a typical south Indian preparation called ‘Masiyal’. The word ‘masiyal’ actually means ‘mashed’. This dish is mildly spiced mashed zucchini, along with some creamy moong dal. It can be used as a side or spooned on top of rice to make a satisfying meal. Also, this is a no onion, no garlic recipe – perfect for people who fast. This is a very adaptable recipe too, for variations.

Zucchini Masiyal/Dal

Ingredients:
4 medium, tender zucchini, chopped fine
1/3 cup moong dal
1 small marble sized ball of tamarind, soaked in water and extracted
3 green chillies slit
2 red chillies
1/2 tsp mustard
1 tsp urad dal
1/2 tsp turmeric powder
1/4 tsp asafoetida
2 tsp oil
a sprig of curry leaves
salt, to taste

Method:
Place the moong dal in a sauce pan with enough water to cover. Let cook until soft and creamy. Set aside.
In another pan, heat 1 tsp oil. Add the slit green chillies, and let it infuse the oil. Next, add the zucchini and saute for a min. Add the turmeric and salt, cover with a lid and let cook for about 5 minutes, or until the zucchini is soft and can be mashed with the back of a wooden spoon. Mash it coarsely and add in the tamarind water. Let it cook for another 2-3 minutes. Finally, add the cooked moong dal and let it all come to a boil together. Check for salt and switch off stove.
In a seperate pan, heat the oil for tadka. Add in the mustard, let it splutter. Add the urad dal, asafoetida and curry leaves. Spoon the tadka over the masiyal and serve hot with rice or roti.