A tasty and comforting vegan dish made with red lentil daal and fragrant spices. It is served with crunchy carrot fritters to add extra texture and taste.
Ingredients: 1 cup red lentils. 2 cups water. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon turmeric. 1 teaspoon curry powder. 1 courgette, diced. 1 can chopped tomatoes. Salt and pepper to taste. 1 cup chickpea flour. 1 cup grated carrots. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. Salt to taste. Vegetable oil for frying.
Instructions: Put red lentils and water in a saucepan. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes, or until the lentils are soft. Warm up the olive oil in a different pan over medium-low heat. Add the chopped onion and garlic and cook until the onion is clear. Mix the onions with ground cumin, coriander, turmeric, and curry powder. Stir the food all the time for two minutes. Dice the zucchini and add it to the onions along with the tomatoes from a can. Give it a good stir, then let it cook for 10 to 15 minutes. Add pepper and salt to taste. To make the crunchy carrot fritters, mix chickpea flour, grated carrots, ground cumin, ground coriander, chili powder, and salt in a bowl. Mix well. Slowly add water until you have a thick batter. In a pan, heat vegetable oil over medium heat. Shape the carrot batter into balls and drop them into the hot oil. Use the back of the spoon to flatten the balls. It will take about 34 minutes per side to fry until both sides are golden brown and crispy. Put the carrot fritters on top of the lentil daal once they are crispy and the daal is done cooking. Have fun with your tasty vegan Courgette Daal and Crispy Carrot Fritters!
Prep Time: 15 minutes
Cook Time: 30 minutes
McGregor-Marquette Center for the Arts
















