Anyway, I ended up making a simple Dal recipe with the addition of courgettes from my garden plot.
I still have a very sore throat from last week and i keep losing my voice now and again, so wanted something soothing and a little spicy. Plus its been raining on and off - yes typical of a long Bank Holiday weekend.
Yes I know this is really a Dal, that you eat with roti, chapatti or naan bread, but I like to enjoy it like a soup with a big spoon and some crusty bread, there was definitely something about it that made me feel well. It was also really yummy and hit the spot. I wasn't going to make a point of the turmeric in the Dal, as most South Asian Dal recipes include this ingredient, but I liked how the turmeric dyed and flavoured the courgette pieces.
I am sharing this with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition; Soups, Salads and Sammies hosted by Kahakai Kitchen; and Weekend Cooking hosted by Beth Fish Reads; and Gluten Free Fridays hosted by Vegetarian Mama.
Some of you will know that I am not one for reading novels, but I picked a novel called The Kitchen Congregation: A Memoir by Nora Seaton, a story evolves around the kitchen. I also mentioned that I am a very slow reader. I am on chapter 6 engrossed by Senta's Soup which unlike my soup is made with barley grains, bulgar, chickpeas, wheat berries and rice, but one thing we have in common - both are restorative.
Garam Masala - Turmeric Courgette Dal
Ingredients2 tablespoon s olive oil
2 medium onions, finely minced
2 garlic clove crushed
1 teaspoon ginger grated
1 teaspoon garam masala plus extra for garnish
1 teaspoon curry powder
1/4 teaspoon turmeric
200g red lentils, washed and rinsed
1 1/2 pints water or vegetable stock
2 courgettes, quartered or grated (its up to you)
Salt to taste
Heat oil in a wide pan, then saute the onions until very soft, then throw in the garlic, ginger and spices and cook for a couple of minutes for the onions to be coated well by the spices.
Stir int he red lentils and water and bring to a boil.
Reduce the heat and cook for 20 - 30 minutes until the lentils swell and fall apart.
Taste and adjust seasoning and spices if necessary, then stir in the courgettes and cook for a further 10 minutes.
Ladle into bowls with optional scattering of garam masala