Courgette and Green Beans Pappu-Style Dal with Lentils
Telangana-inspired · pappu · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
Save a personal copy to review and cook. Your changes stay private.
- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 23
- Total minutes
- 40
Ingredients (10)
- 250 g courgette, half-moons about 1 cm thick
- 220 g green beans, trimmed and halved
- 240 g canned lentils, drained and rinsed
- 20 ml olive oil
- 100 g onion, finely chopped
- 3 g ground cumin
- 4 g ground turmeric
- 2 g fine salt, adjust after tasting
- 15 ml lemon juice
- 450 ml vegetable stock
Equipment
- deep skillet or saucepan
- knife
- cutting board
- wooden spoon
Method
1. Prepare
Prepare the courgette and green beans as listed. Drain and rinse the canned lentils and measure the ground cumin and ground turmeric.
Guide timing: 12 minutes
2. Soften the onion
Heat the olive oil in a deep pan over medium heat. Add the onion and stir for 4 minutes until translucent, then stir in the ground cumin and ground turmeric for 30 seconds.
Guide timing: 5 minutes
3. Simmer
Add the courgette, green beans, canned lentils and vegetable stock. Simmer gently for 18 minutes, stirring occasionally, until the courgette and green beans are tender and the lentils are piping hot. Mash some of the lentils against the pan to thicken.
Guide timing: 18 minutes
4. Finish and serve
Turn off the heat. Stir in the lemon juice and fine salt, taste and serve hot.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.