Red Lentil Courgette Dal

erves: 4

Preparation time: 10 minutes. Total cooking time: 70 minutes.

Suitable for: Vegetarians, vegans (use vegetable oil instead of ghee/butter) and those on a gluten free diet

Serve piping hot with Aloo Gobi , Fine Beans and Potato curries, Bhindi; rotis or paranthas and plain boiled brown rice

Red Lentils & Courgette Dal

Ingredients:   

3 tablespoons vegetable oil or ghee

1 teaspoon cumin seeds

4 whole cloves

1 medium onion, chopped finely

200g tinned plum peeled whole or chopped tomatoes or 3 fresh tomatoes skinned and chopped roughly

1½ - 2 chillies (green finger), chopped finely

2 level teaspoons salt

½ - ¾ teaspoon turmeric (haldi) - add higher amount if using fresh tomatoes

 ½ teaspoon of garam masala

2 cloves of garlic, crushed

1 inch piece of fresh ginger, peeled and grated finely

4 - 6 dried or fresh bay leaves

140g red lentils, sorted (to remove stones etc), washed and drained

240g courgettes, peeled and grated

850ml - 900ml water

handful of chopped fresh coriander

Juice of half a lemon/lime to taste

garnish fresh coriander leaves, optional

Method:

1. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and cloves and stir until they splutter (virtually immediately)

2. Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.

3. Add the tomatoes, salt, turmeric, chillies, garlic, ginger stir. Continue to cook gently, ‘mashing’ the tomatoes until a paste like consistency forms. I use a potato masher.

4. Add the garam masala, stir and cook for a further minute or so or until oil oozes out of the paste when a wooden spoon is dragged along the base of the pan

5. Add the red lentils and courgettes, mix together to coat with the tarka.

6. Add the water, stir and bring to the boil.

7. Lower the heat, place a lid on the pan and simmer gently for 20 minutes stirring occasionally.

8. Add the lemon juice and chopped coriander. Bring back to the boil on gentle heat.

9. Take off the heat. Serve piping hot garnished with fresh coriander leaves and a drizzle of oil with plain boiled rice and chapattis.