Zucchini and Mung Dal

Preparation time:1 to 1 ½ hours, plus 2 hours to soak Serves 4-5
-Vata, -Pitta, -Kapha

1 cup split mung dal or whole mung beans
1 ½ tablespoons sunflower oil
½ tsp mustard seeds
½ tsp turmeric
1/8 tsp hing
1 tbsp lime juice
4 cups water
2 cups zucchini cut in ½ inch cubes
1 tsp fresh ginger root, finely minced
1 tsp sea salt
½ - 1 tsp coriander powder
¼ hot green chilli pepper, chopped ( optional, omit for Pitta)

Soak mung in 4 cups of water for 2 hours. Heat oil in heavy skillet, add mustard seeds. When they pop, add turmeric, hing, lime juice, and drained mung beans. Add fresh ginger root and 4 cups of water. Cover and cook over medium heat for 20 mins if split mung, 1 hour or more if whole mung beans. Add zucchini and remaining ingredients and cook 15 mins or until beans are soft.

Comment: This goes well with rice and rotis. Pitta needs to garnish lavishly with chopped coriander leaves or coriander powder to offset the fresh ginger.