Boil chana dal in 2 - 3 cup water, with the ginger, tumeric and a little salt, until soft and breaking apart.

Heat oil in a saucepan and add chili, cumin seeds, and garlic.

When chilli and cumin are brown and the garlic has started to brown add the hing and let it cook a minute or two.

Add the sliced zucchini to the spices in the saucepan and sprinkle with a little salt. Stir, cover and let cook a few minutes.

When zucchini is starting to get tender add the dill and just cook slightly. Don't let the zucchini get mushy.

Add zucchini/spice mixture to the cooked dal. Let it simmer a bit for the flavors to integrate. Taste for salt.