Red Lentil and Courgette dahl with Onion Tarka

Delicious flavours combined with the soft texture of courgettes. This dahl makes for the most amazing Indian side dish or can be served with rice as a main course.




175 g ( 6 oz ) red lentils

1/4 teaspoon turmeric

1 teaspoon sea salt

1 medium onion, sliced into thin rings

3 tablespoons coconut oil ( can be substituted for vegetable oil )

Fresh chopped chilli to taste ( optional )

1/2 teaspoon garam masala

1 large courgette, chopped into bite size pieces


Put the lentils and half of the sliced onions in a pan with 1 litre ( 1 3/4 pints ) of water. Add the turmeric, stir well and bring to the boil. As the lentils are boiling skim off any scum that forms on top. Partially cover with a lid, reduce the heat and cook for 30 minutes. Be sure to stir and scrape the bottom of the pan from time to time to stop the lentils from catching. Add the courgette and continue to cook for a further 10-15 minutes until the lentils are tender and courgettes are cooked through. Add the salt and garam masala, stir well and put to one side.

To prepare the tarka, heat the coconut oil in a frying pan and fry the onions for about 10 minutes until very brown.

Pour the tarka into the dahl, mix well and serve.