Zucchini Usili

This is one of the most exotic, nutritious and wholesome dry curry as it is a combination of lentils and vegetables.  To ensure that the curry is light and fluffy, follow the method of breaking the dal as it is outlined in the recipe.  Some people may break the dal directly in a pan but personally I have found the method in this recipe has never failed for the past 20 years!!!
This dish is a family favourite!!!

Ingredients
1½ Cups Finely Chopped Zucchini
2 Tbs Water (to cook the Zucchini)
¾ Cup Toor Dal
¼ Cup Channa Dal or Yellow Split Peas
2 Cups Water (to soak the dals)
1-2 Red Chillies
½ Tsp. Turmeric Powder
1-2 Tsp. Salt
For Seasoning
2 Tbs. Oil
1 Tsp. Mustard Seeds
1 Tsp. Urad dal
¼ Tsp. Asafoetida Powder
Few Sprigs Curry Leaves

Preparation
Soak the toor dal, channa dal, red chillies in about 2 cups of water for 2-3 hours
Drain the water and grind the above into a soft mixture
Steam the ground mixture in a pressure cooker for 5 minutes (without placing the weight)
When it cools down, scoop a tablespoon of the mixture, add a drop of oil and blend it for a few seconds in the blender.
The mixture turns powdery. Repeat the process for the entire mixture and keep aside.

Heat the oil in a pan and add the mustard seeds.
When the mustard seeds crackle, add the urad dal, turmeric powder, asafoetida powder and curry leaves and fry it till the urad dal turns golden brown.
Add the powdered mixture and fry for about 2 minutes.
Gently fold in the zucchini and salt.
Fry it on a low flame for 3 minutes.



Note: There is another method of breaking up the soft mixture in order that it becomes powdery. Add the soft mixture directly into the heated pan with the seasoning.  Gently stir the mixture on a medium flame till it starts to break up and becomes powdery
The other vegetables that can be used to make this dish are cabbage, banana flower, chokoes