Split pea dal with zucchini and rice

Ingredients

For 1 serving

• Split peas70 g
• Zucchini150 g
• Tomatoes80 g
• Turmeric1 teaspoon
• Cumin1 teaspoon
• Garlic2 cloves
• Chili pepper0.5
• Basmati rice40 g
• Sunflower oil2 teaspoons
• Saltto taste
• Lemon juice1 teaspoon

In season: May – September

Method

1. Rinse the split peas in a sieve until the water runs clear, put them in a pan with the turmeric and about six times their volume of water and simmer over medium-low heat, half covered, for 35 minutes, skimming, until almost broken down.
2. Meanwhile trim the courgettes and dice them into pieces of about 1 cm, chop the tomatoes and thinly slice the garlic and chilli.
3. Add the courgettes and tomatoes to the dal and cook for 8 more minutes, until the courgettes are tender; season with salt.
4. While the dal cooks, rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain.
5. For the tarka heat the sunflower oil in a small pan over medium heat with the cumin, garlic and chilli, until the garlic is pale golden, about 2 minutes: if it darkens it turns bitter.
6. Pour the tarka over the dal, add the lemon juice and serve with the rice.