Start by washing the zucchini and then cutting them in medium-sized pieces while cutting off the ends on both sides. Peel the ginger and cut it in very fine pieces so that you have about a teaspoon full of small ginger pieces. Place the tomatoes into a blender and make puree out of them.

Heat up one tablespoon of oil in a non-stick pan. Add the moong badi into the pan just as they are and stir them for the next ten minutes while they are frying on medium heat. Take them out when they are golden and set them aside on a separate plate.

Heat up another tablespoon of oil and when it is hot, add cumin, fenugreek, coriander, turmeric, ginger and asafetida into the pan. Stir to keep the spices from burning and finally add the tomato puree into the pan. Bring it to a boil.

You can add the zucchini once it is hot and after one time mixing it into the tomato sauce, you can add the moong badi as well. Sprinkle some salt on top and stir.

Now you just need to let your dish cook for the next ten minutes and stir once or twice in between – done!

Enjoy your meal!