Recipe of Award-winning Courgette dhal

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Before you jump to Courgette dhal recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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We hope you got benefit from reading it, now let's go back to courgette dhal recipe. To make courgette dhal you only need 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Courgette dhal:

1. Prepare 1 tablespoon of olive or coconut oil.
2. Get 200 g of red lentils.
3. Take 1 of large onion finely chopped or sliced.
4. Get 2 cloves of garlic.
5. Provide 1 of thumb of ginger.
6. Take 10 g of fresh turmeric.
7. You need 1 tsp of ground turmeric.
8. Use 1 tsp of ground cumin.
9. You need 1 tsp of ground coriander.
10. Use 1 tablespoon of mustard seeds.
11. Provide 300 g of grated courgette.
12. Prepare of Salt.
13. You need 3 of eggs at room temperature.

Steps to make Courgette dhal:

1. Wash and drain lentils at least 5 times until water is clear (initially it will be cloudy and there may be small stones). Then leave to soak in clean water whilst you cook next stages..
2. Heat oil and gently cook onion until soft. I find about 15 minutes on low heat with lid on makes them intensify but remain colourless..
3. Then add garlic, ginger and fresh turmeric to pan with onions. Either chopped or I find grating with microplane easier..
4. Cook for couple of minutes stiring to stop anything catching on bottom. Then add dried spices and cook for a further minute until they release their pungent aromas..
5. Next add drained lentils and 500ml of boiling water - stir well. Reduce heat to simmer for about 15 minutes..
6. Then roughly grate courgette and add to pan along with good pinch of salt flakes. Simmer for another 15 minutes and turn of heat and allow to stand whilst you prep accompaniments..
7. You can add various things to make this soup more substantial - original recipe suggests a soft yolked egg (straight into boiling water then simmer for exactly 6 minutes then plunge into running cold water for 3 minutes). Or you could served with tandoori chicken thighs, fried paratha bread or simply dollop mango chutney and garnish with coriander or fab Japanese seasoning called 'furikake'..

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