This Indian inspired recipe is made with split brown chickpeas and fresh courgette. It's a comfort dish served with rice, roti or naan. Perfectly delicious served as a chunky soup with bread.
Ingredients
1cup250 gms. Split Gram (Chana Daal)
1small onionfinely chopped
1tbspgrated ginger
1tspgarlicfinely chopped
1/2can tomatoescrushed
2zucchini thickly sliced
1/2tspgaram masala
1/2tspchilli powder or flakes
2/3tspturmeric powdered
1tspcoriander powder
2-3Cloves
1Bayleaf
2tbspoil
1/2tspcumin seeds
2cupwater
1tbspcoriander leavesfinely chopped to garnish
1tspsaltto taste
Instructions
Wash Chana Daal 3-4 times with water and keep it in a bowl. Add enough water to cover Chana Daal and soak for half hour. Drain water.
In a thick bottom pan and add 2 cup water, Chana Daal, turmeric, chilli powder or flakes and coriander to it and cook it over medium-high heat. Bring it to boil. Reduce the heat to low, cover it with a lid and simmer for about 45-50 minutes or until Chana Daal is soft.
Add oil in a separate large frying pan over medium heat. After a minute add cumin seeds, cloves and bay leaf. Stir spices until aroma of the spices releases (15-30 sec).Then add onion, ginger, garlic and cook for about 4-5 minutes stirring continuously until golden brown.
Stir in sliced zucchini and tomatoes. Cook for 2 minutes.
Add Chana Daal mixture to the large frying pan and turn the heat to high, stir it well. When it starts boiling, turn the heat to low, cover the pan and cook until the zucchini softens (5 minutes appx).
Now add garam masala, stir well and further cook for 2 minutes. Then, turn off the heat.