This is Monday full of magic.
Magic of love. Magic of memories. Magic of good food.
SO, let’s start this magical Monday on a bright note.
And by saying this, I would like to start this magical Monday with my all time favorite dish. And the name of this amazing mouthwatering dish is ‘Roasted Zucchini Garlic with Spiced Split Bengal Gram’.
OH! This (almost) authentic dish is making me so sentimental. Yes, I am nostalgic. Missing my late granny so much. But the only thing I can do is to remember her in my good memories. That’s what I try to do, always.
She’s given me so many good things. And I cherish her jewels. Yes, she gave me so many jewels. A treasure of her love. A treasure of caring nature. A treasure of her authentic and divine dishes. And for me, these treasures are much more precious than any other metal or bling.
I always loved everything she cooked. But I never really bothered to see how she cooked it all so tasty. So I can remember the taste, but I don’t really know her method of cooking. And it’s the same case with this dish. I don’t know how she used to cook this spiced bengal grams.
Alright, then how did I get the recipe?
Thanks to my Mom, she knows the exact recipes of my Granny. And it means that she also knows how Granny used to make particularly this spiced split bengal gram. SO, for me the recipe was literally a phone call away! I simply called my Mom and got the recipe! 🙂
But why did I write earlier that this dish is (almost) authentic?
Yeah, I deliberately wrote ‘almost’ and it’s not a typo. I will tell you how it is ‘almost’ authentic.
First, she used to add bottle gourd instead of zucchini to this lentil preparation. Second, after tempering lentils, she used to add roasted bottle gourd and garlic to the lentils and give it a boil.
But I did not add zucchini and garlic to the lentils. Instead I added them at the time of serving. And this was also as delicious as my Granny’s recipe. And it looked very beautiful too! 🙂
Today, I would like to express some of my feelings to my Granny, “Sorry, Granny! I changed your recipe slightly. But I know if you would have been watching down on me you would have kissed me and patted my back. Like you always did. I wish you could do this in real. And I miss you! I love you!”
Now, coming to the recipe: this roasted garlic and roasted zucchini really deserves applause. I wouldn’t mind if you might want to call these two ingredients a winner. And they do make this dish a WINNER for real.
They undeniably add a charm to this — both visually and tastefully!
Oh my gosh, yes!! We can all jump in joy for these gorgeous colors and flavors. I mean it has everything:
It has summer veggie goodness.
It has piquant flavor.
It has a nice aroma.
It’s protein packed.
Whoa! I just realized how positively flavorsome this dish is.
I feel like this dish is such a twister. You know what, I used this leftover dish for sandwich stuffing and the resulting taste of sandwich was undoubtedly DIVINE.
It’s a dish which has everything. This is a kind of balance between sweet-tangy-spicy flavour. It carries every flavor very delicately.
If you have guests coming over, make this super quick side dish — this would sure steal the show.
Roasted zucchini is a victory. Spiced lentils gives it a double victory. Ah! And how can I forget the one and only roasted garlic. A jubilance of this show. With all this, it makes it victorious a third time. Three cheers to this triple victor.
This kind of dish is so comfy for me — it simply makes me happy.
I might sound nuts here, but I do CRAVE for lentils and beans. Especially, when I want something quick and fuller. And in my case, lentils and beans always come to salvage. So I do rely on them. And that makes me crave for them even more.
Or may be the reason is something else. A lot simpler than this. I think the reason is that I have grown up eating lentils almost every day. Whatever the other side dish was, lentils or beans was always in the menu.
That means, I ate them quite a lot. What you do often becomes a habit. And habits are hard to get rid of. That’s why the wise men say ‘Old habits die hard’! It looks just like in my case, I think! 😉
Alright, let’s concentrate on this dish.
All lentil lovers, All garlic lovers, and all zucchini lovers — you will have to try this recipe.
By now you might have realized that I love Garlic and I love Ginger. Could you recall what is the name of my blog? Yes, it has my favorite ginger-garlic. See, even my blog’s name shows my love for these two mighty veggies. I add ginger-garlic to almost every savory dish. If you browse for my savory recipes, you will know why I named my blog after ginger-garlic! 😉
These two ingredients are my life savers and this blog is my passion. Therefore, I would like to thank all of you who come to visit ‘My Ginger Garlic Kitchen’. You all help me in keeping my passion alive. Thank you for showing me your unconditional love. Thank you GUYS. You ROCK!
THANK YOU! THANK YOU! THANK YOU!
Keep showering your love on this blog, and keep sharing my work with your friends. That means a lot to me! 🙂
Let’s learn to make this mighty-hearty ‘Roasted Zucchini Garlic with Spiced Split Bengal Gram’.
Wash and pat dry the zucchini, leaving the skin on, cut the ends and cut 1/2cm slices crosswise.
Heat 1 tbsp oil in a pan, add the chopped garlic and sauté, till they turn golden brown. Remove garlic from pan. Add the zucchini to the same pan. To avoid a soggy result, pan-fry the zucchini slices in a single layer.
Sprinkle some garlic powder, pinch of salt and ground pepper, and fry for a couple of minutes.
Turn upside down and sprinkle garlic powder, pinch of salt and ground pepper on this side. Fry for a couple of minutes.
Remove from pan, and transfer onto an absorbent paper.
Heat a pressure cooker. Add split bengal gram, salt, turmeric powder, asafetida, 1 tbsp tamarind paste along with 4 cups of water.
Cover the lid, and pressure cook for 3-4 whistles. Let it cook on on low heat for about 10 minutes. When the cooker is cooled off, open it. Heat oil in a pan. Add cumin seeds. Add sliced and green chilies.
Add desiccated coconut, sugar, curry powder and cook covered for 5-6 minutes over medium heat or ‘till lentils become slightly thick.
Stir in between occasionally to prevent sticking. Remove from heat. Top with roasted zucchini, roasted garlic and chopped coriander. Serve hot with any flat bread or rice.
- zucchini - 1
- large garlic cloves, roughly chopped - 4-5
- oil - 1 tbsp
- garlic powder, salt and pepper
- chana dal/split bengal gram, washed - 1 cup
- turmeric powder - ¼ tsp
- sugar - 1 tsp
- green chili cut lengthwise - 4
- pinch of asafetida
- tamarind paste - 1 tbsp
- desiccated coconut - 2-3 tbsp
- salt, as per taste
- cumin seeds - 2 tsp
- water for cooking
- chopped coriander for garnishing
- Wash and pat dry the zucchini, leaving the skin on, cut the ends and cut ½cm slices crosswise.
- Heat 1 tbsp oil in a pan, add the chopped garlic and sauté, till they turn golden brown. Remove garlic from pan.
- Add the zucchini to the same pan. To avoid having a soggy result, pan-fry the zucchini slices in a single layer.
- Sprinkle some garlic powder, pinch of salt and ground pepper, and fry for a couple of minutes.
- Turn upside down and sprinkle garlic powder, pinch of salt and ground pepper on this side.
- Fry for a couple of minutes. Remove from pan, and transfer onto an absorbent paper.
- Heat a pressure cooker. Add split bengal gram, salt, turmeric powder, asafetida, 1 tbsp tamarind paste along with 4 cups of water.
- Cover the lid, and pressure cook for 3-4 whistles. Let it cook on on low heat for about 10 minutes. When the cooker is cooled off, open it.
- Heat oil in a pan. Add cumin seeds. Add sliced and green chilies.
- Add desiccated coconut, sugar, curry powder and cook covered for 5-6 minutes over medium heat or ‘till lentils become slightly thick.
- Stir in between occasionally to prevent sticking.
- Remove from heat. Top with roasted zucchini, roasted garlic and chopped coriander. Serve hot with any flat bread or rice.