- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon cumin seeds, chopped, or 2 tablespoons ground cumin
- 1 teaspoon mustard seeds or 1/2 teaspoon dry mustard
- 1 pound lentils
- 6 cups water
- 6 plum tomatoes, chopped
- 3 zucchini, cut into 1-inch rounds
- Chopped fresh cilantro
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and ginger and sauté until tender, about 10 minutes. Mix in cumin and mustard and stir 2 minutes. Add next 4 ingredients; bring to boil. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes or less (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer over medium heat, adding more water as necessary to thin to desired consistency, before serving.)Top with cilantro.