Seasonal Switcharoo - Zucchini Chana Dal
Healthy Tips from Dr. Mom:
This recipe can be used in the plant-based diet meal plan by skipping the seasoning at the end of the recipe.
My grandmother used to make delicious beerakaya (ridge gourd) chana dal curry. To use whats in season and available in grocery stores, I've replaced the ridge gourd with zucchini for a summer-y dal.
Also, if you haven't noticed, I have recently begun to use the Instant Pot (full story coming soon!), and it has made my daily cooking quick and easy. Hope you enjoy my first few instant pot recipes!
Zucchini Chana Dal
Total Cook Time: 30 minutes
Ingredients:
2 zucchinis, peeled and diced
1 small onion, diced
1 cup chana dal, dry
2 cups water
1/2 tablespoon ginger-garlic paste
1/2 tablespoon garam masala
2 tablespoons dry grated coconut
Salt, to taste
Chili powder, to taste
Few stems cilantro, chopped
Few curry leaves, optional
Seasoning:
1 tablespoon oil
1/2 teaspoon ghee
Pinch mustard seeds
Pinch cumin seeds
Pinch fenugreek seeds
Directions:
Wash and drain chana dal and add to the instant pot bowl.
Add diced zucchini, ginger-garlic paste, garam masala, coconut, chili powder, and water.
Place the lid on the instant pot and set to manual for 9 minutes. (Alternatively, a pressure cooker can be used in place of the Instant Pot, allowing 5-6 whistles to cook the dal and zucchini)
After 9 minutes, allow the pressure to naturally release for a few minutes before removing the lid.
Place a small seasoning pan on the stove over medium heat.
Pour oil, ghee, seasoning seeds, and curry leaves into pan. Once the oil begins to bubble and seeds start popping, add the chopped onion.
Stir for 1 minute and transfer mixture to the instant pot.
Set the instant pot to saute mode for 1 minute, add salt and cilantro, and stir as dal begins to bubble.