Courgette & Coconut Dal with Kachumber

1. Tip the lentils in to a large bowl and cover with cold water. Leave to soak while you prepare you veg.

2. Peel and finely chop one onion. Trim the courgettes and coarsely grate them. Halve half of the cherry tomatoes. Drain and rinse the chickpeas.

3. Place a large pan on a medium-high heat the drizzle in 1 tbsp oil. Add the onion to the pan with a generous pinch of salt and fry for 5 mins till just softened. Add the Goan curry paste and stir with the onions for 1 min.

4. Add the courgette and tomatoes to the pan. Stir through the onions and cook for 4-5 mins till the veg have softened slightly. Meanwhile, fill and boil the kettle.

5. Drain and rinse the red lentils. Add the lentils and chickpeas to the pan and stir well to mix. Add the coconut cream and pour in 300ml hot water from the kettle. Bring up to a bubble, then turn the heat down. Pop on a lid and simmer for 15 mins till the dal is thick.

6. While the dal simmers, make the kachumber. Peel and finely chop the remaining onion and place it in a medium-sized bowl. Finely grate in the lemon zest and squeeze in the juice. Add a good pinch of salt, then scrunch together with your hands. Dice the remaining cherry tomatoes and place them into the bowl. Peel off most of the skin from the cucumber (it can be bitter). Finely chop the cucumber and add to the bowl. Sprinkle in the cumin seeds. Finely chop the coriander stalks and roughly chop the leaves. Place on top of the veg and set to one side.

7. When the dal is cooked through and tender, taste it and add more salt, pepper or a pinch of sugar, if you think it needs it. Scoop the dal into warm bowls. Stir the kachumbar to mix everything together, then serve alongside the dal for zing and crunch.

8. Love Your Leftovers
The dal and kachumber will keep for up to 3 days in the fridge in airtight tubs. Store the dal and kachumber in separate tubs and seal. Reheat the dal in the microwave or on the hob, with an extra splash of water or stock, till piping hot, then serve with the kachumbar. The dal can also be frozen for up to 3 months. Defrost overnight before reheating.