Servings: 6

3 cups vegetable broth or water 3 cups vegetable broth or water
1 1/2 cups Lentils 1 ½ cups Lentils
1 large sweet onion (chopped to cole slaw consistency) 1 large sweet onion (chopped to cole slaw consistency)
2 small zucchinis or one larger with seeds removed (chopped cole slaw consistency) 2 small zucchinis or one larger with seeds removed (chopped cole slaw consistency)
5 cups Water 5 cups Water
1 teaspoon Turmeric 1 teaspoon Turmeric
6 tablespoons butter 6 tablespoons butter
3 large garlic cloves, chopped or pressed (more if desired) 3 large garlic cloves, chopped or pressed (more if desired)
1 piece ginger (1”) – grated or chopped fine 1 piece ginger (1”) - grated or chopped fine
1 green chili, chopped (I use about ¼ teaspoon crushed red pepper) or omit if desired 1 green chili, chopped (I use about ¼ teaspoon crushed red pepper) or omit if desired
Salt Salt
1 heaping teaspoon garam masala 1 heaping teaspoon garam masala
1 teaspoon cumin seeds, lightly crushed 1 teaspoon cumin seeds, lightly crushed

Place lentils, broth or water & turmeric in a pot cook using manual for 9 minutes do a quick release.
In a separate pot, melt half the butter. (I use an electric frying pan at about 300°)
Saute onion & garlic till golden.
Stir in ginger, chili & zucchini.
Mix thoroughly & continue to cook for 5 minutes.
Transfer the lentils to the zucchini mixture.
Stir in salt & garam masala.
Half cover the pot, lower the heat (I lower to about 250°) & cook for 15 minutes.
In the remaining butter, toss in the cumin seeds & heat till they sizzle & change color.
Serve lentils hot with the butter/cumin seeds mixed in.