Monday November 1, 2021
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 250g dahl
- 20 ml olive oil
- 1 red chilli, deseeded and chopped
- 1 green chilli, deseeded and chopped
- 1 tsp cumin seeds
- 2 cloves
- 2 cinnamon sticks
- 2 cloves garlic, chopped
- 1 tsp finely chopped fresh ginger
- 2 tsp lemon juice
- 4 courgettes, diced or 1 Indian marrow chopped
- Fresh coriander, for garnish
- Finely chopped red capsicum, for garnish
Instructions
- Soak dahl in 200 ml warm water for 3-4 hours.
- Heat 500 ml of water, add dahl and boil until just tender.
- In a saucepan add the oil, chillies, cumin, cloves, cinnamon, garlic, ginger and lemon juice.
- Cook for 3-4 minutes, add dahl, then cook for 10 minutes, stirring occasionally.
- Add warm water as necessary to stop the dahl sticking.
- Add diced courgette and cook until dahl and courgettes are cooked. Add more water if required.
- Remove cloves and cinnamon sticks.
- Serve garnished with coriander and capsicum.
This recipe is using several herbs and spices that have shown to have anti-cancer properties. If you are interested in learning more, we suggest reading the article below.
RELATED — Anti-cancer foods: The Healthiest Herbs and Spices (Part 1)
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 136Cal |
| Protein | 7.2g |
| Total fat | 5.5g |
| – saturated fat | 0.5g |
| Carbohydrates | 12g |
| – sugars | 2.2g |
| Fibre | 4.9g |
| Sodium | 10mg |
