Meera Sodha’s vegan recipe for courgette and chickpea dal | The New Vegan

This spicy dal is a novel and simple way to use up a summer glut of courgettes

There is high drama at this time of year, as peak courgette season kicks in and people start firing panicked messages at each other, looking for new ways to dispense with them before they (shock, horror) turn into marrows. I used to make courgette kofta a lot, but for quicker suppers, I either grill them, curry them with corn, or cook them like this, with chickpeas. In its original form, this is the Gujarati dish lauki chana dal, made using bottle gourd and chana dal. Today’s recipe is a fast-and-loose adaptation that may not win an Indian aunty’s approval, but it will show those courgettes, and your dinner table, a good time.

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