Red lentil and courgette dal
Strictly speaking the word 'dal' refers to split pulses such as lentils. But now the word also refers to all pulses (lentils, dried beans and dried peas), split or whole, and also to the dishes you make with them, of which there are many different types. This dish is an easy winner.
from Anna Colquhoun, http://www.culinaryanthropologist.org/
Serves 8 as a side dish
Wash the lentils. There is no need to soak them. Place them in a saucepan with the water and bring to a boil. Skim off any scum that rises to the surface.
Meanwhile peel and grate the ginger. Now turn the heat down to a simmer, stir in the salt, turmeric and ginger and partially cover the pot. Cook until the lentils are soft and starting to fall apart, about 20-30 minutes. Keep an eye on the pot and add more water if it needs it - it should be like a thick soup.
Meanwhile prepare the vegetables: Cut the courgettes in half lengthways and then into thin half moons. Peel and slice the garlic.
Heat the oil or ghee in a wide frying pan. Add the garlic, chillies and cumin and fry for a couple of minutes, stirring often, until they start to turn brown. Immediately stir in the courgettes. Cover and cook for a few minutes until the courgettes have softened. Meanwhile chop the dill.
Add the contents of the courgette pan to the lentil pan and add the dill too, saving some for a garnish. Let everything cook together for a few minutes so the flavours come together. Taste to check if it needs more salt. Ladle into a serving bowl and garnish with the reserved dill.
Ingredients
200g split red lentils (masoor dal)
600ml water, or more if needed
1 tsp salt, or to taste
½ tsp turmeric
4 tsps freshly grated ginger
3 courgettes
5 cloves of garlic
3 tbsps sunflower oil or ghee
2 dried red chillies
1 tsp cumin seeds
a bunch of dill