Courgette moong dal with tomato tempering

Malzemeler

FOR THE DAL

300g (10½oz) split moong dal

900ml (1½ pints) boiling water

1 teaspoon salt

½ teaspoon ground turmeric

2 tablespoons rapeseed oil or ghee

2 onions, finely chopped

1 courgette (zucchini), thinly sliced

400ml (14fl oz) boiling water

FOR THE TADKA

1 tablespoon rapeseed oil or ghee

1 teaspoon cumin seeds

2 green chillies, thinly sliced

2 tomatoes, finely chopped

20g (¾oz) fresh coriander leaves

Yöntemler

To make the dal, put the moong dal in a pan with the 900ml (1½ pints) measured boiling water, salt and turmeric. Bring to the boil, then cover and cook over a medium heat for 10 minutes.

Meanwhile, heat the oil or ghee in a frying pan and cook the onions and courgette over a medium heat for 7–8 minutes until golden.

Add the onions and courgette to the dal with the 400ml (14fl oz) measured boiling water, cover again and cook for another 15 minutes until the lentils are soft and mushy.

When the lentils are almost ready, make the tadka. Heat the oil or ghee in a small pan and add the cumin seeds. Once they start to sizzle, add the chillies and cook over a medium to low heat for a minute. Then add the tomatoes and cook for 5 minutes until they soften.

Once the lentils are ready, transfer to a serving bowl. Add the coriander leaves to the tadka, pour over the dal and serve.

Notlar

If you are looking for something comforting, delicious and healthy, then this dish is the perfect solution. It’s a bowl of soft and mushy dal studded with golden onion and courgette, and finished with a stunning tadka of tomatoes and fresh coriander. Beautiful and satisfying on its own, it’s also great served with Fennel Potatoes, or steaming hot rice or chapattis or naan.