Zucchini and Mung Dal in Rice Cooker

Yellow dal - the indian equal of chicken soup for soothing. Carefully cook spices - only til they pop but not to brown. Serve with Tirtilla flatbread heated and a green salad.

1.25 c split mung dal
1.5 T sunflower or sesame oil or ghee
1/2t black mustard seeds
1/2 t turmeric
1/4 t mild curry powder
1 t peeled and minced fresh ginger
1/4 gren chile pepper, seeded dn minced... or 2 T salsa
1 lime juice (2T)
4.5 c water
1 t fine sea salt
1/2 t ground coriander
2 c zucchini, cut into 1/2"cubes
1 recipe "Simple Indian Rice"
1.25 c cold yogurt or sour cream

Place dal in deep bowl and cover with cold wate rto soak for 2 hours at room temp. Drain. Set cooker for regular cycle. Put oil in and make hot. Add mustard seeds with cover open, until pop. Immediately add turmeric, curry, ginger, chile, lime juice, drained dal and water. Take care in case of splattering. Close cover and cook 45 mins on reg cycle. Dal should be soft. Add salt, coriander, zucchini. Add water if you want. Close and cook 15 mins longer.

Serve on rice and top with yogurt. Great reheated.