Garam Masala Turmeric Courgette Dal Soup

For those of you who grow vegetables, no doubt you are in undated with courgettes aka zucchini. Do get yourself the cookbook What Will I Do with All Those Courgettes?!  Saying that though, its done me no good today as I couldn't find my copy and am still in the process of looking for it.  The last time I saw it was when we lived in Scotland and now of course, my home is in Wales.  

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.

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
Serves 4
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 powder
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
Method

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