Serves 6-8
1 hour (+ soaking time)
Easy
2 cups of split channa/chickpea (soak in cold water for one hour prior)
2 or 3 courgettes, chopped into 2cm pieces
1 tsp turmeric
2 tsp black cumin seeds
couple of pinches of asafoetida
2 fresh or dried large red chillies, finely chopped
1 large white onion, finely chopped
3 tsp of sambhar masala powder (use garam masala as alternative)
2 large tomatoes, chopped
handful of fresh coriander
2-3 tbsp pomace or veg oil
Serves 6-8
1 hour (+ soaking time)
Easy
2 cups of split channa/chickpea (soak in cold water for one hour prior)
2 or 3 courgettes, chopped into 2cm pieces
1 tsp turmeric
2 tsp black cumin seeds
couple of pinches of asafoetida
2 fresh or dried large red chillies, finely chopped
1 large white onion, finely chopped
3 tsp of sambhar masala powder (use garam masala as alternative)
2 large tomatoes, chopped
handful of fresh coriander
2-3 tbsp pomace or veg oil
I love courgettes. So much so, I've blogged quite a few recipes over the years (on my old site here). This recipe is one of my favourites, as it's very easy and makes a great midweek supper. The tempering is only gently spiced, and has more of a fragrant cumin hit than chilli, so it's a very child friendly dish (and you can adjust any chilli heat accordingly).
You can buy ready made sambhar masala spice mix from any good Indian or Pakistani grocers (and there's a great recipe in my Vegan Street Food book, along with other fabulous dal recipes I came across on my travels in Asia). Or you can simply substitute with garam masala powder, which is readily available in any major supermarket or well stocked grocers. I serve this with a soft flat bread such as chapati or roti and some steamed basmati rice. I had a dollop of hot pickle on the side with mine too.
METHOD
I love courgettes. So much so, I've blogged quite a few recipes over the years (on my old site here). This recipe is one of my favourites, as it's very easy and makes a great midweek supper. The tempering is only gently spiced, and has more of a fragrant cumin hit than chilli, so it's a very child friendly dish (and you can adjust any chilli heat accordingly).
You can buy ready made sambhar masala spice mix from any good Indian or Pakistani grocers (and there's a great recipe in my Vegan Street Food book, along with other fabulous dal recipes I came across on my travels in Asia). Or you can simply substitute with garam masala powder, which is readily available in any major supermarket or well stocked grocers. I serve this with a soft flat bread such as chapati or roti and some steamed basmati rice. I had a dollop of hot pickle on the side with mine too.
METHOD
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