Courgette channa dahl
The chillis, garlic and courgettes make this channa dahl extra delicious.
20 ml canola oil
1 red chilli, deseeded and chopped
1 green chilli, deseeded and chopped
1 tsp cumin seeds
2 cinnamon sticks
2 cloves garlic, chopped
1 tsp finely chopped fresh ginger
2 tsp lemon juice
4 courgettes, diced or 1 Indian marrow
chopped fresh coriander, for garnish
finely chopped red capsicum, for garnish
Soak dahl in 200 ml warm water for 3-4 hours.
Heat 500 ml of water, add dahl and boil until just tender.
In a saucepan add the oil, chillies, cumin, cloves, cinnamon, garlic, ginger and lemon juice.
Cook for 3-4 minutes, add dahl, then cook for 10 minutes, stirring occasionally.
Add warm water as necessary to stop the dahl sticking.
Add diced courgette and cook until dahl and courgettes are cooked. Add more water if required. Remove cloves and cinnamon sticks.
Serve garnished with coriander and capsicum.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.5g|