1 cup yellow lentils, rinsed and drained
1/2 tsp ground turmeric
2 tsp salt, plus 1/2 tsp
2 1/2 cups water (or more, depending on what your lentils require)
2 tbsp oil
6 large garlic cloves, crushed
1 tsp cumin seeds
1 small onion, thinly sliced
2 large zucchini, cut into ¼-in (6-mm)-thick half-moons
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp paprika
2 tbsp cilantro, roughly chopped
Place the lentils, turmeric, 2 tsp salt and water in a large saucepan. Cook according to package instructions. Transfer to a serving bowl. Cover the bowl and keep warm.
In a medium saucepan, heat the oil over medium heat. Add the garlic and saute until golden brown. Add the cumin seeds—they should sizzle upon contact with the hot oil. Quickly add the onion and zucchini and cook for 10 minutes. Season with salt.
Add the ground coriander and cumin and continue to cook until the zucchini is cooked, about 10 additional minutes.
Remove the pan from the heat, add the paprika, and immediately pour over the hot lentils. Swirl lightly to mix and sprinkle on the fresh coriander leaves. Season to taste with additional salt (if necessary).
Serve with your choice of Indian breads or rice.