Chetna Makan's courgette moong dal with tomato tempering - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s courgette moong dal with tomato tempering By You Magazine - June 13, 2021 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. Nassima Rothacker SERVES 4 FOR THE DAL 300g split moong dal 900ml boiling water 1 tsp salt 1⁄2 tsp ground turmeric 2 tbsp rapeseed oil or ghee 2 onions, finely chopped 1 courgette, thinly sliced 400ml boiling water 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 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 for7-8 minutes until golden. Add 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. Now buy the book Chetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20. To order a copy for £17.80 until 27 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved