2 cups whole masoor
Soak and pressure cook with just enough water.
The masoor available in US need not be soaked.
Take two thenga pal extractions from 2-3 tbsp of thengai.
2 green chillies and a tsp jeera. With the 2nd extraction cook cut zucchini.
In a kadai season mustard, jeera, red chilly, green chillies, lots of ginger.
Add one chopped onion and saute till golden brown.
Add cooked dhal and zucchini.
Boil till good consistency.
Lower the flame .
Mix a tsp rice flour to the 2nd thenga pal and add to the dhal .
Bring it to boil but do not boil.
Sprinkle kotambari and hing powder.
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