This tasty recipe is wonderful as it is a good way of using courgettes that will be ready to eat in anyone who grows them in the UK. This will serve four as part of an Indian meal and is perfect with pan-fried chapatis.
Ingredients
¼ large courgette (chopped into 1 inch squares)
½ cup chickpea lentils (chana dal)
2 tbsp sunflower oil
1 tsp cumin seeds
¼ tsp turmeric
¼ tsp salt
½ tsp red chilli powder
¾ tsp coriander powder
Method
This requires a little planning as the ½ cup of chickpea lentils need to be soaked in water overnight.
1. Heat oil in a saucepan on medium heat and crackle the cumin seeds.
2. Add the courgette, drained lentils and spices. Mix well and cover the pan slightly lowering the heat.
3. After five minutes stir again and cover.
4. Check again in three minutes and the curry is ready once the courgette is soft. Take out a spoonful to check the lentils are cooked.
5. Serve immediately with hot chapatis.
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