Courgetta and Chickpea Dal (4)

A spicy vegan dal from Meera Sodha.

Courgetta and Chickpea Dal (4)
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Courgetta and Chickpea Dal (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat three tablespoons of oil in wide frying pan over a high heat, and, when very hot, add the mustard and fenugreek seeds.
  2. 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.
  3. Add the tomatoes, cook for five minutes, then add the spices and salt. Mix well, then briefly take off the heat.
  4. 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.
  5. Serve with chapatis, some lime pickle and a dollop of cold coconut yoghurt.
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