Yellow lentils with Zucchini (Moong with Zucchini Daal)

Inspired by the South Indian Brahmin style daal(tovve)made this dish today.
Not so spicy but soothing and flavorful.
Threw some zucchini into the dish for extra nutrition.
The split mung lentils are protein rich and known to be a good digestive aid.

1/2 cup soaked lentils ( yellow split mung)
2 jalapeños slit
1 zucchini sliced into thin semi circles
2 tomatoes chopped
1 inch ginger grated
1/4 cup cilantro finely chopped

1 tsp cumin
1 tsp mustard
3-4 curry leaves optional
1/4 tsp turmeric
1/2 tsp asafoetida optional
Salt to taste 1.25 tsp
3 tsp oil

Soak the lentils for 1 hour. Soaking helps remove pesticide residues. Wash thoroughly and cook the lentils with 2 cup water, jalapeños, ginger until the lentils are soft and mushy. Stovetop or pressure cook the lentils.  Add the chopped tomatoes to the cooked lentils and boil them. Add water if needed since yellow mung gets very thick.

In the meantime,  in a skillet, splutter cumin in 2 tsp oil, add turmeric and saute the zucchini  until they are soft and roasted.
Add the zucchinis to the tomato and lentils and simmer for 5 mins after adding salt.

In a saucepan, take a tsp oil and toast the mustard, add curry leaves and asafoetida for garnishing the lentil soup.