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. 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

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.

HHAdd 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.

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SERVES 4 FOR THE DAL 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 Chetna Makan’s new book is published by Mitchell Beazley, priced €25.