Moong Dal courgette fry

1 cup yellow moong dal, wash and let it soak in water while you prep

1 - 2 courgettes cut into small cubes

1 onion finely diced

1 inch piece ginger finely chopped or grated

1/4 teaspoon cumin seeds

1/4 teaspoon black mustard seeds

A few curry leaves

1/4 teaspoon SouthIndian4me Red chilli powder

1/2 teaspoon SouthIndian4me Dhaniya masala

1 small green sliced sliced in half

1/4 cup veg oil

A large pinch of asofetida (if you have it)

1-2 tablespoons dessicated, unsweetened coconut soaked in hot water to rehydrate (or fresh coconut grated)

Chopped coriander to garnish

Salt

1/2 cup water

Heat a large oan on medium flame, add oil. When hot, add mustard, cumin, ginger, green chilli, asofetida, curry leaves. Once they splutter, add the onion. As onion softens, add the chilli powder, salt, dhaniya masala. Let cook for a minute.

Drain the soaking moong dal and add to the pan, mixing well. Once dal is coated in the base mixture, add the water, mix, cover and cook until dal is done. The dal must keep its shape and not get mashed, so watch and add small amounts of extra water if needed. It shoudl take about 15 - 20 minutes. Test by breaking the dal with your fingers...you should be able to easily break the dal with your fingertip. Think of it as sort of al dente.

Then add the courgette, mix and test for salt and spice. At this stage, you can add more chilli, dhaniya masalas if you wish. Cover and cook for a few more inutes until courgettes are done, but still in shape.

Squeeze out extra water from the coconut and add to pan. Mix well, cover and switch off flame. Let sit for a few minutes to give time for the coconut to warm through. Garnish with chopped coriander.

Serve with roti or hot rice as a main or side.