A spicy vegan dal from Meera Sodha.
Ingredients
- 5 tbsp rapeseed oil
- 1 tsp black mustard seeds
- ¼ tsp fenugreek seeds
- 750 g courgettes (about 4) halved and cut diagonally into 3cm pieces
- 250 g vine tomatoes chopped
- ½ tsp turmeric
- 1½ tsp chilli
- 1½ tsp cumin
- 1½ tsp coriander
- 1½ tsp salt
- 2 x 400g tins chickpeas and their water
- To serve: optional
- Chapatis
- Lime pickle
- Coconut yoghurt
- Coconut yoghurt
Servings:
Instructions
- Heat three tablespoons of oil in wide frying pan over a high heat, and, when very hot, add the mustard and fenugreek seeds.
- Let them sizzle and pop, then add the courgettes. Fry for 10 minutes, turning only now and then so as to get some good golden colour on them.
- Add the tomatoes, cook for five minutes, then add the spices and salt. Mix well, then briefly take off the heat.
- Tip the chickpeas and their water into the courgette pan, and put it back on the heat. Cook for a further five minutes until everything comes together, taste and adjust the seasoning if need be.
- Serve with chapatis, some lime pickle and a dollop of cold coconut yoghurt.
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