Green Chilli Dhal

Serves: 4
Time: 50 mins


  • 30 ml (2 tbsp) corn oil
  • 450 g (1 lb) young courgettes, sliced
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 450 g (1 lb) tomatoes, peeled, seeded and chopped
  • 2 drained canned jalapeno chillies, rinsed, seeded and chopped
  • 15 ml (1 tbsp) chopped fresh coriander
  • salt fresh coriander, to garnish

1) Heat the oil in a flameproof casserole and add all the remaining ingredients, except the salt.

2) Bring to simmering point, cover and cook over a low heat for about 30 minutes until the courgettes are tender, checking from time to time that the dish is not drying out. If it is, add a little tomato juice, stock or water.

3)Season with salt and serve the Mexican way as a separate course. Alternatively, serve accompanied by any plainly cooked meat or poultry. Garnish with fresh coriander.