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Zucchini Tomato Dal from Indian Vegan Kitchen by Madhu Gadia

Tuesday, October 25, 2016

This is a very flavorful, very filling comfort food. It's a fairly easy prep because you don't have to chop an onion or even mince a garlic. You do have to chop some zucchini, but that's no problem. It's really worth the effort and cooks best on the stovetop. I make a quadruple recipe so we have plenty around for several days.

The recipe is from Indian Vegan Kitchen by Madhu Gadia. If you don't have the cookbook, it isn't that expensive and has many wonderful recipes, or you can borrow it from your friendly public library. I bought the book several years ago and use it regularly!
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