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Thursday, January 10, 2013,12:47 AM by
D.Sumithra

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COURGETTES WITH SPLIT LENTILS AND TOMATOES

The nutty flavour of lentils goes particularly well with courgettes and tomatoes, perked up with a selection of aromatic spices. Serve with rice or bread for a filling and tasty supper.
Serves :
6

Preparation Method :

  • Cut the courgettes into wedges. Finely slice the onion and crush the garlic. Chop the green chides.
  • In a pan, simmer the lentils and turmeric in 300 ml / ½ pint / 1 ¼ cups water until cooked but not mushy.
  • Drain the cooked lentils, retaining the cooking liquid, and set aside while you cook the vegetables.
  • Heat the oil in a frying pan and add the courgette wedges, sliced onion, crushed garlic, and chopped chillies.
  • Add the mustard and cumin seeds, asafoetida, fresh coriander, and mint. Stir in the curry leaves and sugar.
  • Fry the ingredients together stirring occasionally, and then add the chopped tomatoes. Mix well and add salt to taste.
  • Cover and cook until the courgettes are nearly tender but still crunchy.
  • Fold in the drained lentils and the lemon juice. If the dish is too dry, add some of the reserved cooking water.
  • Reheat thoroughly and serve immediately.

INGREDIENTS

  • 225 grams courgettes (zucchini)
  • 1 large onion, finely sliced
  • 2 garlic cloves, crushed
  • 2 fresh green chillies, chopped
  • 175 grams moong dhal or yellow split peas
  • ½ teaspoon ground turmeric
  • 4 tablespoons Cooking oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafoetida
  • A few fresh coriander (cilantro) and mint leaves, chopped
  • 6-8 curry leaves
  • ½ teaspoon granulated sugar
  • 200 grams chopped tomatoes
  • 4 tablespoons lemon juice
  • Salt

5 comments for “Courgettes with Split Lentils and Tomatoes”

  • Posted Tuesday, February 14, 2023 at 3:07:25 AM

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