This is a lentils recipe from my Indian friend. Lauki channa dal has a unique nutty taste. You can eat it by itself as soup or as a side dish.
1 cup channa dal (yellow lentils)
3 cups water
½ med size lauki (zucchini)
1 tsp fresh ginger, grated
dash chili powder
dash coriander powder
1 tsp salt
1 tbsp vegetable oil
Wash channa dal several times, cover with cold water and let soak in a large pot for at least 1 hour.
Slice lauki (zucchini) into about ¼" thick and cut into small squares – set aside.
Dice onion and brown in a large saucepan. Add grated ginger, chili powder, turmeric powder, coriander powder, and salt.
Drain the dal, and add into the pot. Also add 3 cups of water, and the zucchini. Bring the heat to medium and cook for ½ hour or longer, stirring occasionally. When the channa dal is soft and the zucchini taste tender, it’s done. You can add salt and water to your liking.