Zucchini with Lentils
1 cup yellow mung lentils, rinsed and drained
½ teaspoon ground turmeric
2 teaspoon salt
4 cups water
2 tablespoons oil
6 large garlic cloves, crushed
1 teaspoon cumin seeds
1 shallot diced
4 small zucchini cut into ¼-in half-moons
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon paprika
2 tablespoons chopped fresh coriander leaves (cilantro)
½ teaspoon ground turmeric
2 teaspoon salt
4 cups water
2 tablespoons oil
6 large garlic cloves, crushed
1 teaspoon cumin seeds
1 shallot diced
4 small zucchini cut into ¼-in half-moons
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon paprika
2 tablespoons chopped fresh coriander leaves (cilantro)
directions:
1. Place the lentils, turmeric, salt and water in a large saucepan. Bring it to boil, skimming off any surface scum that collects on the top. Reduce the heat and simmer, covered, until the lentils are cooked, about 15 to 20 minutes. Transfer to a serving bowl. Cover the bowl and keep warm.
2. In a medium saucepan, heat the oil over medium heat. Add the garlic and sauté until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 10 to 15 minutes.
3. Add the ground coriander and cumin and continue to cook until the zucchini is cooked, about 10 minutes.
4. Remove the pan form the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Serve with your choice of Indian breads or rice.
2. In a medium saucepan, heat the oil over medium heat. Add the garlic and sauté until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 10 to 15 minutes.
3. Add the ground coriander and cumin and continue to cook until the zucchini is cooked, about 10 minutes.
4. Remove the pan form the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Serve with your choice of Indian breads or rice.
That was on the menu for last night along with the left over ham from the day before 🙂
I had to re-season a few of my cast iron skillets.. I’m not sure what happened in my small 8″ one… but, I saw it and it was in bad shape.. then the one I made bread in all the time was all out of sorts.. so I figured I better clean them up real good, re-grease them and stick them in the oven…
that’s what I did today..
last night I went to Doctor on Ragnar some more.. and I’ll tell you what.. that horse loves me… I got him out of the pasture.. and took his boot off, tied him to the trailer and got him a bucket of grain.. then cleaned out his hoof.. and I’ll tell you what.. all the black infection nastiness is gone.. and it’s got color and blood supply back to it.. it’s just soft…. so i put a polstice pad in the boot and some betadine and let him finish eating… then vet wrapped his leg so he don’t get sore.. and took him back out to the pasture…. he started rubbing his head on me… and I was petting him.. then I bent over to make sure the boot was on securely and he started rubbing his head on my back.. so I stood back up and explained I loved him.. and I missed him… he’s just out of the game right now.. and not to be jealous of Kizzy or the Roany Ponies I’ve been riding.. he’s still my number one..
I told him when he got better, we’d do other stuff.. like Dressage and some more jumping… not only the shooting.. although when he’s back up and going.. i’m going to have to hit it hard so I cane be competitive for easterns… I miss my horse….
Well that’s about all that’s going on around here…. no big stuff is good now-a-days haha…