Dal Tori Tarka (Channa Dal And Corgettes)

Ingredients	Quantity
Plum tomatoes – peeled & chopped	150gms
Channa daal	200gms
Tori (courgettes)	300gms
Onions – very finely chopped	150gms
Ghee or clarified butter	90gms
Salt	11 ½ tsp
Chilli powder	1 ½ tsp
Turmeric	¾ tsp
Paprika	¾ tsp
Coriander powder	1 tsp
Fresh ginger	50gms
Garlic cloves	6
Fresh chillies – finely chopped & deseeded	4
Fresh coriander (including stalks) – finely chopped	12 springs
For tarka:
Onion – sliced in thin rings	100gms
Ghee	40gms

Very finely pulp Ginger and garlic in mortar. Soak Channa Dal in boiling water and leave to stand. Fry chopped onion in ghee until golden brown. Add tomato & spices. Cook on medium heat until ghee separates. Add and semi-fry drained Channa Dal for 2 -3 minutes along with the ginger and garlic. Add a small amount of water and simmer until Dal is nearly cooked. Add Tori along with fresh chillies and coriander and cook on low heat for a further 10 minutes. Prepare the 'Tarka' by frying the onion rings in ghee until dark golden brown. Add the Tarka to the Dal to finish the dish.