Gujarati Courgette and Chana Dal Curry
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g courgettes, diced
- 80 g chana dal
- 200 g tomatoes, finely chopped
- 1 tsp jaggery
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 2 fresh green chillies
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 183 kcal
- Protein
- 6.6 g
- Carbohydrate
- 17.8 g
- of which sugars
- 6.3 g
- Fat
- 8.8 g
- of which saturates
- 0.8 g
- Fibre
- 4.3 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the chana dal in warm water for 30 minutes, then drain and boil in fresh water for 15 minutes until just tender, and drain again.
- 2
Heat the vegetable oil in a pan and fry the mustard seeds for 30 seconds, then add the chopped tomatoes, ground turmeric and chopped green chillies.
- 3
Cook for 6 minutes until the tomatoes soften, then add the courgettes and chana dal.
- 4
Cover and cook over medium-low heat for 12-15 minutes, stirring occasionally, until the courgettes are tender.
- 5
Stir in the jaggery, season to taste and scatter with the chopped coriander before serving with rice or flatbread.
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