An easy and healthy recipe, that’s a great winter warmer. This dish is only gently spiced, and has more of a fragrant cumin hit than chilli. Serve with a soft flat bread such as chapati or roti, or steamed basmati rice. I like a dollop of hot pickle on the side with mine too.
Soak the split channa dal for one hour prior to making this dish.
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- Put half of the prepped onion into a heavy bottomed pan with a little oil. Saute until softened, then add courgettes, turmeric, salt and drained channa. Cover with water and bring to boil. Simmer for 1-2 hours until channa is soft (but not mushy and falling apart). Add more water as dal cooks to maintain a soup like consistency.
- In a small pan, add oil with cumin and asafoetida. Fry until seeds splutter, then add fresh or dried chillies, diced onions, tomatoes and sambhar masala powder, and cook until onions and tomatoes and completely soft, and oil has separated.
- Pour tempering mixture over the cooked dal and stir well. Serve scattered with fresh coriander.
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