Zucchini red lentil dhal | Creamy Indian vegetable curry

Rinse the red lentils thoroughly in cold water in a strainer, then drain. Cut the zucchini into quarters, then into 1 cm pieces. Finely chop the onion, garlic, and ginger.

Cook the basmati rice in twice the amount of lightly salted water covered over low heat for 12 minutes, then leave covered to steam.

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the crushed garlic and grated ginger, then cook for another minute until fragrant.