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- 1 cup Basmati rice
- 1/4 cup channa dal
- 1/4 cup toor or toovar dal
- 1 Tbs urad dal
- 1/2 cup of plain yogurt
- 2 or 3 finely ground serrano chilies
- 2 tsp ginger paste (fresh ginger ground with a bit of water to make a paste)
- 2 tsp shallot or garllic paste (done the same as above)
- 1 and 1/2 cups of shredded zucchini
- 2 tsp of salt or to taste
- 1/2 tsp of ajwain seed or (fennel seed if you don't have ajwain)
- 2 tsp sugar
- 1/2 tsp ground turmeric
- 1/2 tsp citric acid
- 1/2 tsp baking soda
- 2 Tbs sesame seeds
- 3 Tbs vegetable oil (I always use coconut oil)
- 1 tsp brown mustard seeds
- 1/2 tsp Kashmiri chili
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 412g | |
| Calories 1272 | |
| Calories from Fat 497 | 39% |
| Total Fat 56.92g | 71% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 1.05g | |
| Cholesterol 16mg | 5% |
| Sodium 5356mg | 223% |
| Potassium 578mg | 17% |
| Total Carbs 167.74g | 45% |
| Dietary Fiber 5.5g | 18% |
| Sugars 15.23g | 10% |
| Protein 22.03g | 35% |
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