For the boats :

1. Zucchini – 2 medium
2. Vegetable Oil – 3 tbsp
   3.Salt – 1/2 tsp
3. Black Pepper Powder – 1/2 tsp
4. Garlic Powder – 1 tsp
5. Kashmiri Lal Mirch Powder (mild red chilli powder) – 1/2 tsp

For the Filling :

1. Avocado / Vegetable Oil – 2 tsp
2. Cumin (Jeera) – 1 tsp
3. Black sesame – 1/2 tsp
4. Fennel seeds (Saunf) – 1 tsp
5. Nigella seeds (Kalonji) – 1/4
6. Chopped Onion – 1/2 cup
7. Garlic – 1 clove
8. Fresh Ginger – 1″
9. Dry Black Eyed Peas (Lobia) – 1/4 cup + 50g
10. Dry Green Chickpeas (Choliya) – 1/4 cup + 50g
11. Mixed Sprouts – 3/4 cup
12. Salt – 1 tsp
13. Green chilli – 1
14. Amchoor – 1 tsp (Or use lemon juice)

Optional Topping :

1. Pomegranate seeds for garnish
2. Grated paneer for garnish
3. Chopped Corriander for garnish

Procedure –

1. Cut the head and tail of Zucchini and slice in half lengthwise and spoon out the seedy bits from the centre. Don’t make it too thin.
2. Mix together chilli, pepper, garlic powder (or fresh garlic), salt, oil to make a flavouring for the zucchini boat.
3. Brush this oil into the centre. And brush little oil on the outside of the zucchini so that gets roasted too.
4. Bake in a preheated oven at 200°C for 15-20 mins. Keep an eye on it.
5. For the Lentil filling, pour oil into a pan, add green chilli and garlic to saute.
6. Add Cumin (Jeera), Fennel (Saunf), Black Sesame (Til), Nigella (Kalaunji) Seeds, Grated ginger into the pan. Saute till fragrant.
7. Add chopped Onion and cook until slightly translucent.
8. Add cooked Lentils and sprouts of your choice and salt. Mix together and cook for 3-4 minutes.
9. Add dry mango powder (Amchur) off the heat. If you don’t have that, squeeze some lemon for a slight tang.
10. Fill up the boats with the Lentil mixture. Serve it with fluffy rice. Topped with fresh Coriander, Feta (or paneer), Pomegranate Seeds.