Split Lentils with Courgettes Recipe

Ingredients:

• ½ tsp Sugar
• ½ tsp Turmeric
• 1 ½ Cups Water
• ¼ tsp Asafoetida
• 6-8 Curry leaves
• ½ tsp Cumin seeds
• 4 tbsp Lemon Juice
• 4 tbsp Vegetable Oil
• ½ tsp Mustard Seeds
• 2 Pods of Garlic, crushed
• 2 Green Chillies, chopped
• 1 Large Onion, finely sliced
• 175 gms Split Yellow Lentils
• 200 gms Tomatoes, chopped
• 225 gms Courgettes, cut into small pieces
• Coriander and Mint leaves, chopped
• Salt to taste

Method:

1. In a saucepan, boil the lentils and turmeric in the water and then simmer until the dhal is cooked but not mashy. Drain and reserve both the liquid and the dhal.
2. Heat the oil in a frying pan and fry the remaining ingredients except the lemon juice. Cover and cook until the courgettes are nearly tender but still crunchy.
3. Fold in the drained dhal and the lemon juice. If the dish is too dry, add a small amount of the reserved water. Reheat and serve.