Speedy spice: Courgette moong dal with tomato tempering 

Speedy spice: Courgette moong dal with tomato tempering


If you’re after a comforting, delicious and healthy dish, this is ideal: soft dal studded with golden onion and courgette, finished with a stunning tadka of tomatoes and fresh coriander. Moong dal is also called mung or gram dal.

SERVES 4

FOR THE DAL

300g split moong dal

900ml boiling water

1 tsp salt

½ tsp ground turmeric

2 tbsp rapeseed oil or ghee

2 onions, finely chopped

1 courgette, thinly sliced

400ml boiling water

FOR THE TADKA

1 tbsp rapeseed oil or ghee

1 tsp cumin seeds

2 green chillies, thinly sliced

2 tomatoes, finely chopped

20g fresh coriander leaves

  • To make the dal, put the moong dal in a pan with the 900ml boiling water, salt and turmeric. Bring to the boil, then cover and cook over a medium heat for 10 minutes.
  • Meanwhile, heat the 2 tablespoons of oil or ghee in a frying pan and cook the onions and courgette over a medium heat for 7-8 minutes until golden.
  • Add the onions and courgette to the dal with the 400ml boiling water, cover and cook for 15 minutes until the dal is soft and mushy.
  • When the dal is almost ready, make the tadka. Heat the oil or ghee in a small pan and add the cumin seeds. Once they start to sizzle, add the chillies and cook over a medium to low heat for a minute. Then add the tomatoes and cook for 5 minutes until they soften.
  • Once ready, transfer to a serving bowl. Add coriander leaves to the tadka, pour over the dal and serve.