CHANA DAAL WITH COURGETTE

This Bengal gram dhal also known as chana daal has a sweet nutty taste. Although this daal tastes just as good by itself I have added courgette. Cooking time of the daal can be shortened if it is soaked for longer.  I have soaked the daal for 20 minutes and have cooked it in the pressure cooker.  Daal can be cooked in a saucepan as well, just follow my recipe and leave to simmer in the pan which can take up to two hours. To check when daal is cooked it should be soft and it is at this stage if you want to mash the courgettes and/or daal to make the consistency like a smooth paste you can.  The daal is best served with rice, roti or naan.

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Suitable for: Gluten free

Prep: 20 mins, Cooks In: 20 mins (longer if saucepan)

Serves: 4-6 people

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Ingredients:
350g chana dhal
1 courgette peeled and sliced
1 small chopped onion
2 green chillies (Strength varies please be cautious)
2 garlic cloves peeled
½ inch ginger peeled
200g chopped tomato (can use tinned tomato)
1 tsp salt or to taste
1 tsp coriander powder
1 tsp cumin powder
¼ tsp red chilli (optional)
½ tsp turmeric powder
650ml boiled water
2 to 3 tbsp oil (I use sunflower)
¼ tsp Garam Masala

Coriander for garnish

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Method:

1. Soak the dhal for 20 minutes or longer, wash and drain

2. Heat oil in pressure cooker, add chopped onion and fry until light brown/golden

3. Blend tomatoes, chillies, garlic, ginger and onions in food processor

4. Place all the ingredients in the pressure cooker except for garam masala and fresh coriander

5. Mix all the ingredients under heat and add water, then cover and wait for pressure whistle and cook for 15 to 20 mins on medium heat

6. Once cooked check the consistency. If it is too thick add some water and simmer or if too runny simply simmer until you get the right consistency

7. Garnish with garam masala and fresh coriander and serve with steamed basmati rice or naan