Ingredients

• Ingredients 2 cups of split channa dal (soak in cold water for one hour prior) 3 courgettes, chopped 1″ pieces 1 tsp turmeric 2 tsp black cumin seeds couple of pinches of asafoetida 2 fresh or dried large red chillies, finely chopped 2 onions finely chopped 3 tsp of sambhar masala powder (use garam masala as alternative) 2 large tomatoes, chopped handful of fresh coriander pomace oil 3 pts water

Preparation

• Preparation Soak the split channa dal for one hour prior to making this dish. Check out Jackie’s website, The Hungry Gecko for more tantalising vegan street food recipe ideas! Method 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.   Enjoyed this recipe? Follow this link to read more amazing vegan curry recipes!